I've looked through the gar recipes thread down below. Does anyone have any new and exciting recipes for gar? I have a couple I'm gonna try but need some more options!
What to do with gar?
Big95xj
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Fried in nuggets and tossed in Buffalo sauce
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white trash lobster!!! by far my favorite. boil the meat like lobster and dip it in the garlic butter sauce.
cut it up into tiny chunks and stir fry it like taco meat. makes an awesome fish taco.
cut it up into tiny chunks and stir fry it like taco meat. makes an awesome fish taco.
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what is the favorite gator gar size that most like to clean for eating always thought the 7 and 8 footers might not be good table fare ??
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gg are full of tendons. bigger gar, bigger tendons to work around. i can only speak for gar up to 5' 11 3/4", still good table fare.
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This is one of em I wanted to try. That and gar cakes. I read that gar is kinda different. It has the texture of chicken bit tastes like gator. Don't know how true that is.just what I read a lil bit ago.
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Cube up Gar then boil in crab/crawfish water, with corn ,mushrooms, carrots, sausage, and potatoes
Slice sausage at to pot with crab/crawfish seasoning water and bring to boil
boil corn and potatoes 20 to 25 then add carrots for 10 then add mushrooms and Gar for 5 let sit for 5
Slice sausage at to pot with crab/crawfish seasoning water and bring to boil
boil corn and potatoes 20 to 25 then add carrots for 10 then add mushrooms and Gar for 5 let sit for 5
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HAVE A NEIGHBOR WHO GOES TO SOUTH LA. ALL THE TIME SAYS HE SAW GATOR GAR MEAT PRICED AS HIGH AND SOMETIMES HIGHER THAN CATFISH.
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the meat is chewy because of the tendons. a trick is to hold the meat on a cutting board and scrape it with a spoon. meat scrapes off and you are left with a hand full of tendons. down side of this is you have a pile of mushy meat but works good for gar cakes or salmon patties style stuff.
cutting into tiny chunks and stir frying does away with the tendon issue.
white trash lobster allows you to pick around the chewy parts.
on the river we cut thier head and tails off. clean out the guts and run a stick through the hollow part left by cleaning out guts. fish is hung over a bed of coals by the stick. it cooks till you can tap the scales with a knife and they break and fall off. we then eat the meat. i cook turtles the same way. lay them on a bed of coals till the shell easily breaks with a tap of the knife.
cutting into tiny chunks and stir frying does away with the tendon issue.
white trash lobster allows you to pick around the chewy parts.
on the river we cut thier head and tails off. clean out the guts and run a stick through the hollow part left by cleaning out guts. fish is hung over a bed of coals by the stick. it cooks till you can tap the scales with a knife and they break and fall off. we then eat the meat. i cook turtles the same way. lay them on a bed of coals till the shell easily breaks with a tap of the knife.
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you just made my mouth water....
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Yea.... All gar has the connective tissue... Think of it as tasty fish steak!!
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You talking GG or are longnose and spotted gar too?
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Had a guy did "poor mans crabcake" with them. Just par boil the meat until turns white then drain dry and flake apart, then add eggs,mayo,mustard,worstershire sauer,J.O or Old Bay crab seasoning, bread crumbs and form into "crabcakes" or fish cakes and cook same as you do crabcakes were pretty good
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