Cooking Garfish

[Montauk17]

I caught a 4' alligator gar yesterday and I was looking for a good way to cook it,any ideas?

[Ray]

Grind it up, grind some raw taters, chop up some onions and green onions.
Mix up good with some Tony's and make some thin patties. Dredge in flour
and fry dem baby's up in a black skillet with a 1/4" hot oil in it.

[longsidelandry]

Originally Posted by Ray

Grind it up, grind some raw taters, chop up some onions and green onions.
Mix up good with some Tony's and make some thin patties. Dredge in flour
and fry dem baby's up in a black skillet with a 1/4" hot oil in it.

mmmmmm, man that would be awesome right now!

[Bluechip]

Originally Posted by Ray

Grind it up, grind some raw taters, chop up some onions and green onions.
Mix up good with some Tony's and make some thin patties. Dredge in flour
and fry dem baby's up in a black skillet with a 1/4" hot oil in it.

That is how I would do it....

[Reel Bender]

I hear GarBalls are good.

Since I've never had any I would have to speculate that just having 1 gar your going to walk away Hungry.

[jpeff31787]

Originally Posted by Reel Bender

I hear GarBalls are good.

Since I've never had any I would have to speculate that just having 1 gar your going to walk away Hungry.

LMAO!!! I don't think anyone got

[Reel Bender]

Originally Posted by jpeff31787

LMAO!!! I don't think anyone got

Yeah kinda like fool with Ray's tricycle joke!!!

I was thinking maybe I would have to follow up with the "if your talking mountain oysters than that would be different."

[huntin fool]

Originally Posted by Reel Bender

Yeah kinda like fool with Ray's tricycle joke!!!

I was thinking maybe I would have to follow up with the "if your talking mountain oysters than that would be different."

I got your gar joke..

[Reel Bender]

Originally Posted by huntin fool

I got your gar joke..

Sure ya did!!

[swglenn]

To clean larger gars drive a spike angled down into a post and cut the head of the spike off. The spike should be high enough to keep the gar off the ground. Hang the gar head down impaled on the spike. Remember Vlad the Impaler? Then use a hatchet to cut the back fin off starting at the tail end and going down towards the head. This should leave a strip about 3/4"-1" wide without scales. Starting in this skinned strip use a skinning knife and begin skinning going around the sides and down towards the head. When the skin is pulled back you can cut out the fillets like a deer backstrap and never dull your knife trying to cut through the scales.

[Ray]

Originally Posted by swglenn

To clean larger gars drive a spike angled down into a post and cut the head of the spike off. The spike should be high enough to keep the gar off the ground. Hang the gar head down impaled on the spike. Remember Vlad the Impaler? Then use a hatchet to cut the back fin off starting at the tail end and going down towards the head. This should leave a strip about 3/4"-1" wide without scales. Starting in this skinned strip use a skinning knife and begin skinning going around the sides and down towards the head. When the skin is pulled back you can cut out the fillets like a deer backstrap and never dull your knife trying to cut through the scales.

Ditto, or you can use a 2 X 12 with a big nail in it with the head cut off. Set the gar on the board with the hole on the nail to prevent it from sliding.
I grab the top fin fartherest to the tail with pliers and use a machette or hatchet and chop your way to the head, leaving a 1 or 2 inch gap without scales. I have seen people use tin snips to cut the scales also.
Then cut the meat off the cartlage bone in the center. Cut red meat off rinse good and set in a cooler of ice water.

[Shawn Braquet]

Originally Posted by swglenn

To clean larger gars drive a spike angled down into a post and cut the head of the spike off. The spike should be high enough to keep the gar off the ground. Hang the gar head down impaled on the spike. Remember Vlad the Impaler? Then use a hatchet to cut the back fin off starting at the tail end and going down towards the head. This should leave a strip about 3/4"-1" wide without scales. Starting in this skinned strip use a skinning knife and begin skinning going around the sides and down towards the head. When the skin is pulled back you can cut out the fillets like a deer backstrap and never dull your knife trying to cut through the scales.

thats how i do it

[simplepeddler]

That's the only way.
Other than the towel method commonly used with Jackravelle

[FF_T_Warren]

Heres the recipe for a good gar balls and gravy.
The best recipe Ive found for garballs and gravy is to first ground the meat up then season the meat up really well with salt, pepper, garlic powder, onion powder, and any other special seasoning that you really like. then add bread crumbs and form into meatball sized balls. put them to the side then start your gravy. brown your roux real dark and season the gravy up to your liking. then take the garballs you formed up earlier and throw them in the garbage. then find some good tasty meat to put in that gravy and quit wasting time with those trashy fish. Then enjoy.

[Reel Bender]

Originally Posted by FF_T_Warren

Heres the recipe for a good gar balls and gravy.
The best recipe Ive found for garballs and gravy is to first ground the meat up then season the meat up really well with salt, pepper, garlic powder, onion powder, and any other special seasoning that you really like. then add bread crumbs and form into meatball sized balls. put them to the side then start your gravy. brown your roux real dark and season the gravy up to your liking. then take the garballs you formed up earlier and throw them in the garbage. then find some good tasty meat to put in that gravy and quit wasting time with those trashy fish. Then enjoy.

That sounds similar to the Cedar Plank Goose recipe I know.

[huntin fool]

Originally Posted by FF_T_Warren

Heres the recipe for a good gar balls and gravy.
The best recipe Ive found for garballs and gravy is to first ground the meat up then season the meat up really well with salt, pepper, garlic powder, onion powder, and any other special seasoning that you really like. then add bread crumbs and form into meatball sized balls. put them to the side then start your gravy. brown your roux real dark and season the gravy up to your liking. then take the garballs you formed up earlier and throw them in the garbage. then find some good tasty meat to put in that gravy and quit wasting time with those trashy fish. Then enjoy.

i like dat recipe

[Ray]

Garfish is good meat.
I have sliced it off the fillet, seasoned and marinated, then chunked it on the pit.
When done, make a sammich with dat.

[Montauk17]

I was shocked when I saw how white the meat was,looks like good stuff

[Ray]

It is firm clean meat. That's why it tastes so good.
It can be tough if you don't grind it up or maninate it.

[longsidelandry]

Gar is very good, but like Ray said, if you're not going to grind it up you need to marinate it good so it's not so tough.