|Instructions for Cleaning Gar|
metal shears, cut along lateral lines from front to back.
cutting through the armor type covering on both sides firmly grasp the top front
and pull while using the fillet knife to separate meat from scale.
any dark red meat. After the quite taste white meat is exposed cut it away from
the backbone, and use it in one of the many different recipes for gar, or create
one of your own.
NOT EAT THE EGGS
is evidence that roe of the female gar is poisonous to warm blooded animals.
the meat at least four hours in half apple cider vinegar and half water will
produce a zesty flavor.
lbs. Gar meat, small chunks
1 lb. Potato, mashed
2 large onions, chopped fine
1 cup parsley, green onions & celery tops, all chopped fine
½ cup prepared yellow mustard
½ cup vinegar
Flour & cooking oil
a sauce by mixing prepared yellow mustard and vinegar.
Follow by mixing the fish, potatoes, onions and
vegetables together. Shape
the mixture into balls approximately 1 ½ inch in diameter.
Roll in mustard sauce, dredge in flower and deep fry until golden brown.