Slabmaster
try presure cooking grinnel for 40 minuits at 15 psi and make like tuna salad out of it and you will never eat tuna again it tastes like the best tuna salad you ever had just add a teaspoon of lemon juice and salt n pepper to taste also works great with carp and bufalo just remove the red meat from the carp or bufalo first before pressure cookingtried grinnel but it was nasty fried
To be an acomplished fisherman is a god sent blesing .
Fish. Fealet. Feast. and repeat.
Crappie.com 1K Star General
I never thought i would eat a ugly grinnel.Put i was at a camp on the river one cold morning and there were several hanging from a tree by nails.I was told they were bleeding them. Each grinnel was cut on each side of its tail to bleed.Later that afternoon after a few sips of mayhaw wine.I eat some fried grinnel.It was out of this world.Thats been years ago and i havent eat any since.But if the same people prepared them i would eat it again by the plate full!Thumbs Up
Last edited by BULLFROG-1; 07-26-2011 at 01:16 PM.
I PRACTICE CATCH & FRY---DONT EVERYBODY ? Thumbs Up
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A friend cooked Hors d'œuvres at a firehouse meeting one night and later told everyone they ate gar. (The meal for that night was fried catfish with the trimmings.) If that is the case it was good. I've never wanted to go thru the trouble of cleaning gar since other fish are abundant and are easier to clean. I used to kill gar I caught but now I just release 'em. The bowhunters enjoy getting shots at the gar so I leave 'em for them (I used to bowhunt too).
Health nuts are going to feel stupid someday, lying in hospitals dying of nothing.
Trophy King II
If you guys read closely, the first couple words are "scale me up". Just sayin
Slabmaster II
When I lived in Rayne,La. 1959-72 gar meat was higher than center cut pork chops. My neighbors would BBQ the patties and they were real good.
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