Quote:
Originally Posted by Ray
Before the gill net ban, I put a few nets out in the marshes just South of Lamberts Bayou, after big rains in the Spring, and sell Gar fillets for $4.50/lb. That was in the 70's and 80's.
I could sell as much as I could catch. They are easy to clean and you get a lot of meat out of one.
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Whats your technique in cleaning a gar. For me if it's kind of small I cut them in about 8" sections and then run a fillet knife to the skin and roll it till it cuts free and then I can push the meat out the tube. If they are good size, I use a hatchet down the back from head to tail then cut the tail off and use a sharp knife to cut the tendons all the way around and seperate from the collar. Always willing to learn some thing new if you have a different way.