Terry Smith with a 29 Pound Gar

Comments

February 4, 2009 at 12:41 pm

(1) flwfg says:

Where was this Gar caught ???

Back in the late 1950’s when my parents owned a fishing camp on Lake Tsala Apopka in Floral City, FL… My dad caught one about the same or even larger… Long time ago, so I can’t remember specifics,but it was reportedly one of the biggest caught in the area at that time…

February 4, 2009 at 5:54 pm

(2) fishing says:

I think it was caught on the Coosa River near Gadsden, Alabama.

February 5, 2009 at 3:44 pm

(3) ROLLANDO says:

Nice size fish. I do not know much about the gar. Are they good eating fish?

February 5, 2009 at 4:35 pm

(4) ROLLANDO says:

Uhm … I wonder … what is the best way to prepare the fish for eating? Barbeque? Rotisserie? Steamed? Deep fried? Salted? Etc.?

February 5, 2009 at 6:03 pm

(5) bWs says:

The backstrap of the gar is supposed to be quite delicious. Google ‘cleaning gar’ to find out how to get to it; their skin is tough!

February 5, 2009 at 6:43 pm

(6) fishing says:

Or you can go to my page with pictures showing how we cleaned one and even get a recipe for cooking the backstrap – http://fishing.about.com/od/bowfinandgar/ss/clean_gar.htm

February 5, 2009 at 6:49 pm

(7) fishing says:

I sauteed my gar backstrap in butter – pretty good. That is the most popular way to cook it, I think. It is very mild, much like rock lobster. Many ways of cooking, like BBQ, would over power it. Grilling would be good, tho.

July 6, 2009 at 1:01 pm

(8) Rudonna Osbolt says:

We had Gar for dinner yesterday. My brother in law prepared as follows: Gar was cut in chunks and put in meat grinder. 6-8 Scallions/onions were cut up and mixed into the meat along with about 1/2 cup mustard. Salted, creole seasoning and make into “patties”. We grilled them or you can pan fry them. Awesome!

July 7, 2009 at 9:58 pm

(9) fishing says:

Sounds good – We used to can carp and make patties from them. Grilling might be even better than frying, and probably better for you.