Marsh Island holding a few trout

[yigodiver]

NICE job,
Was out there on Sat, put 8 in the boat, did not see another boat land a fish. Had to head in early, son had a soccer match in Layfayette. We also boated a big Gar, learned how to clean it and now in freezer, now on th hunt for a good Gar recipe.
I was able to find a few fish, but it seemed the bite would not get going, also stumbled on a spot that always holds bait, it finally produced some trout, I think if the wind was not so bad and I could have slowed the drift the spot may have done the job. I stayed with my poppin cork trick did not stray from that, should start trying other methods too.
I hope to get out there this week, as I am off and hope to fish as much as possible.

[duck enticer]

Originally Posted by yigodiver

NICE job,
. We also boated a big Gar, learned how to clean it and now in freezer, now on th hunt for a good Gar recipe.

It might be good or bad. If you froze it in water you might as well throw it away. Treat it like tuna and don't freeze in water. It soaks in the water and looses quality and texture.

If you vacuum sealed you will be okay, but gar is best fresh. And it is unbelievable. The black people have it right stalking em with cane poles and Scaling and Riggin mullet all kind of crazy ways in the hot sun all day. Once you eat it done correctly you will understand.

When you clean it try to rub the meat off with a dry napkin or rag. This keeps the meat in good shape. Roast is good, Fried garfish in fresh olive oil is exceptional. Cut off a big hunk and put it in a cast iron pan. Gar firms up when cooked unlike other fish which is why you can also barbeque it and not leave big chunks on the grill surface.

Part of the mess with Gar is that they are so hard to clean. I understand that. Great eating fish though.

[rardoin]

Originally Posted by duck enticer

Part of the mess with Gar is that they are so hard to clean. I understand that.

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

[Johnsaul]

Originally Posted by rardoin

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

Yep. Dewalt Saws-All on the big un's they paring knife separates the skin from the meat. The dorsal fin area is a bit tricky but after a couple of tries, you'll get it. One of my favorites and fun to catch. Smart fish too (as far as fish go).

Good job fishing the Bay on a tough day. That place is brutal on windy days! Vermillion Bay really is a "washing machine" on windy days. Scary at times.