Marsh Island holding a few trout

[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