Quote:
Originally Posted by duck enticer
Part of the mess with Gar is that they are so hard to clean. I understand that.
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I would take a hand meat saw and cut them up into 4" or so chunks then easily peel the skin(armor) off. If a smallish gar we would fry up the chunks with the bone in. If a larger gar I would fillet the meat off the bone. Easy peazy