Fried in nuggets and tossed in Buffalo sauce

 

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.

 

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.

 

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 ??

 

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.

 

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

 

we only do the backstrap/tenderloin

 

Bigger the gar the better

 

Louisiana Crab Boil

 

I have only cooked one, used what I had while camping.

Tinfoil on a grill, cut up in 1.5" lengths, added butter, little garlic, cooked util white.

Good flavor, very chewy, I was ok with it, family... not so much.

 

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.

 

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.

 

Do long nose and spotted gar have the tendons or is that just gg?

 

Yea.... All gar has the connective tissue... Think of it as tasty fish steak!!

 

You talking GG or are longnose and spotted gar too?

 

Don,t care for spotted gar they stink but a large long nose or gator gar from good water can,t be beat!!

 

I'm talking about long nose and spotted. Hopefully next year we'll be discussing what to do with gg!

 

Fried gar nuggets are damn good!

 

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

 

Here's what I do with my garfish. I stick it in a pot and put the whole kitchen in the pot with it. Lol

 

We cubed it up sauteed it in butter and cajun seasoning, then added alfredo sauce put it over fettuccine noodles and you have fettuccine garfredo it is super good

 

this is the best thing ive read all day :laugh:

 

Grind it up with some bacon make a pond and a half

tablespoon of yellow mustard
1/3 cup mayo
hand full chopped parsley
salt/pepper
3 slices of white bread pulled into crumbs
small onion
1 egg beaten

mix it all good and make patties. not sure if you can find old bay or JO spice #2 but i mix a teaspoon of that in too. This is my crabcake recipe but works for fish too.

 

To anyone who isn't familiar with gar meat, the connective tissue is a thin layer in between each flake of meat. The flakes run at a diagonal and if you cut the tenderloin into steaks at the opposite diagonal the tendons are cut into short pieces and the chewiness is a non-issue. Otherwise, you just about need a knife to cut each bite off.

 

Lay the gar meat on some cardboard and seasoning it up real good then eat the cardboard and throw the meat in the trash
Na on a serious note we usually cook ours like u cook salmon patties and it turns out pretty good

 

A friend of mine's grandfather who was in his eighties back in the 80's taught me about what the old Florida Crackers called lake lobster.
You cut the head and tail off the Gar and take a pair of tin snips and split it open along the top of the back and remove the back strap. Cut that into bite size pieces and bring some salted water to the boil and drop them in just long enough to be done but no more or they will get chewy just like real Florida spiny lobster do.
Pull them out and dip in your favorite butter sauce.
I prefer gar on the small side.
It's finger licking good!

 

Man, did you just rip off KFC's slogan?!

 

You haven't eaten at kfc in while have you