Lots of folks eat their gar.

It's different than most other fish. You have to use tin snips or a machete to clean one.

Gar has a tougher texture than say a bass. Cut into little pieces it has the taste and texture of crawfish tails in my opinion.

I like my gar cut into little pieces and stir-fried in butterwith veggies, Asian noodlesanda touch of curry powder ....sort of a spicy Thai style dish.

Gar pieces boiled in crab boil spices and dipped in butter is good. (I'm a big fan of butter.. )

Most people eat it fried in chunksor ground up and then made into fried gar balls.

I'll be trying those recipes this summer.

One thing I can tell you is.... don't soak the fillets in water after you cut them out. The fillets will soak up all the water and get a gross, mushy texture. (trust me on that one)