Gar
#5
RE: Gar
I have eaten them and they arent that bad. We just fried them in beer batter which was better than the dry mix we used. To clean them you want a pair of tin snips to cut through the scales and one you get that off there is a lot of meat inside. It would probably be pretty good grilled or over the fire in tin foil.
#6
RE: Gar
ORIGINAL: realtreegator
what exactly is Shore Lunch?
what exactly is Shore Lunch?
#9
RE: Gar
tinsnips - cut down the center of the back and then down each side. Peel the skin back and remove backstraps. DO NOT SOAK!!! Water will turn the meat mushy. You can rinse the meat right before cooking if you need to.
Once you have the backstraps, you can use many different recipes. One I want to try this year is dipping the fillets in mustard then rolling in dry batter before frying. One I use regularly is to cut in strips and then crab boil, chill, and serve with co cktail sauce. Tastes like crawdad.
Once you have the backstraps, you can use many different recipes. One I want to try this year is dipping the fillets in mustard then rolling in dry batter before frying. One I use regularly is to cut in strips and then crab boil, chill, and serve with co cktail sauce. Tastes like crawdad.
#10
RE: Gar
ORIGINAL: Fishhunter
One I use regularly is to cut in strips and then crab boil, chill, and serve with cocktail sauce. Tastes like crawdad.
One I use regularly is to cut in strips and then crab boil, chill, and serve with cocktail sauce. Tastes like crawdad.
I've heard this one before. It's suppose to be awesome. I'd try it!
And cleaning them isn't so bad. I watched Drew clean 4 of them at Rend and it didn't take him no time. And those backstraps were nice hunks of meat!