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Instructions for Cleaning Gar
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"You ever eat a gar? How was it?  Will you ever eat another one?"
Ronnie
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Three Years Ago - 12/13/99 - Grandfather's Fishing Tips
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From Gar Getters

Text Box: -Tools needed – Hack saw, metal shears, fillet knife Cut behind pectoral fin with hack saw to remove head.  Cut in front of caudal fins (fins near the tail) to remove tail section.

 Using metal shears, cut along lateral lines from front to back.

After 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.

Remove 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.

“DO NOT EAT THE EGGS”

There is evidence that roe of the female gar is poisonous to warm blooded animals.

RECIPE FOR GAR

Marinating the meat at least four hours in half apple cider vinegar and half water will produce a zesty flavor.

2 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

Make 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.

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