cooking gar

**NIMROD** · 09-10-2009, 03:01 PM

Originally Posted by Silverlady

Hello All,

I fried gar many times. Season well and deep fry.

But, I preferred mine in patties.

We bought a "hunk" of gar. I used a spoon and raked that across the meat. It takes out the meat and leaves the connector tissue. Mix with egg, breadcrumbs and seasoning. Make into a pattie and pan fry in shallow oil. Soooooo good.

But, the "mud fish" which has another name, shoepick? cypress trout? makes the best fish patties. Do the same way with the spoon, egg, bread crumbs and season. These are even better.

Don't knock it until you try it.

SilverLady

We call those Bowfin or Grinnel . The meat is too soft and like eating mud when fried!

Guess if you make patties and season well mud pies would'nt taste as bad!:rolleyes:

**hoosiercarpkiller** · 04-25-2010, 04:03 AM

on a side note the bowfin eggs are a great substitute for caviar. just like spoonbill.

**CastandBlast** · 04-25-2010, 08:14 AM

Like G&G said....don't eat the gar eggs.....very toxic.....we had a family here in Arkansas that got very sick a couple of weeks ago after eating gar eggs.

**gijimbo** · 05-01-2010, 11:23 PM

Every gar I have ever caught stinks so bad I simply cut the line and didn't touch it. Why would anyone eat something that smells equally as bad as road-kill?

To each is own I guess...

**finchaser4ever** · 05-11-2010, 08:30 PM

poched in 7up is how I do it. Fed it to some yuppie in laws of mine told them it ws rock lobster and they never looked back. oh yea have some drawn butter on hand and a litle old bay. I have been bow fishing for years and I always keep a few small gar for the "will not's". Like some have said before cut out the back straps and cut out all the yellow meat. I promise its like the texture of lobster.

**Illinois_angler** · 05-11-2010, 10:34 PM

Originally Posted by finchaser4ever

I promise its(gar) like the texture of lobster.

Shhh...now everyone will be doing it. :D

**finchaser4ever** · 05-13-2010, 07:26 PM

I trple dog dare anyone to try my recipe. TOP THAT

**edprocoat** · 06-03-2010, 01:46 PM

Originally Posted by uscfan13

Sling them toothy things on the bank and go get yourself some shrimp.....:D

Amen !!

ed

**MO QWACK** · 06-03-2010, 04:25 PM

Gar is one of the best fish that swims!!!!! You clean em by getting a thick blade knife such as a Bowie Knife. Start where the head and back meet. you will see a line of scales that overlap. Pop afew scales off there and start pry'n down the back bone. when you get to the tail you start sliceing the meat from the scales until the back strap can be cut out. It is great meat, and doesn't take long at all to clean when you get the hang of it.

**Quackrstackr** · 06-03-2010, 05:02 PM

Originally Posted by finchaser4ever

I promise its like the texture of lobster.

I was going to say alligator.

They aren't bad at all. We tried our hand at one a few weeks ago and it was pretty good. I think that we may try for a smaller one the next time though.

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