If you don't see 11 photos above, let me know. They didn't show up before, apparently.
Got me salivating. When should I be over?
Beer batter, hot oil, shortnose gar, silver carp, homemade pickles, homemade tartar sauce, malt vinegar and a leftover cheap beer chaser. The photo above was just the first plate of fried fillets. There was another. So full it's uncomfortable.
Next up: catching several larger gar in a single trip and smoking the meat.
Redhorse ID cheatsheets, gar & sucker obsession: moxostoma.com
2018 so far: 19 days, 26 species, 4 lifers. 2017: 49/52/14 2016: 48/33/5 2015: 51/43/11
Sorry, Garman. It's all gone. When can you get away from work for a change so we can go get some big ones?
I wanted to show off what a bright white flesh the gar has, but the photos weren't showing up (at least not for everyone). Now they should be.
I can see them. The meat looks great! How are they to clean?
The gods do not subtract the alotted span in men's lives the hours spent in fishing.
I've never cleaned a fish that was simpler. Admittedly, I've pretty much never kept anything that wasn't a salmon or large trout.
There are some very good videos on the net showing how to clean gar. Watch a few of those and you'll have it down.
You need tin snips or some kind of heavy duty shears to cut through the armor. My heavy knife didn't even want to pierce the scales to make a hole I could use to start the snips cutting. Then a filet knife to separate the meat from the skin and spine. Also good to wear a glove on your non-knife hand because the scales are sharp (just like any other time you're using tin snips: the stuff you're cutting can easily cut you back). You end up with nice long strips of meat (see the plate of uncooked meat, above) that are completely boneless, have no fat or dark red areas needing removal, and are just tailor made for cooking. You never deal with guts at all, and when you've got the meat out the fish still looks closed up (the bloody gar in the photo above the silver carp has already been dealt with--the pile of meat behind him includes his meat).
Some say to chop off the head and/or tail, but I don't see why. It's good to have a handle.
A larger fish (a 36-48 inch longnose, for instance) would require more effort in terms of getting the armor plate open, but the process of separating the meat from the carcass would be just as simple and you'd have some serious tenderloins to work with.
I gotta get back out there for more!
Garman! When can we get your boat out on Gar Lake again?! Winter's coming!
Wow, that looks good. I had carp for dinner last year and I was surprised how delicious it was. Breaking down the roughfish myths.
Ive used snips cleaning shovelnose sturgeon thats some tough armor too. You can keep 4 a day (on the lower WI river) I keep like one or two a year. Kinda like eating shrimp. I cant wait to harvest a gar looks like it tastes great. I dont keep most the fish I catch either aside from pan fish, and a few cats, and the ocasional shovelnose.
I wasn't impressed or unimpressed with the silver carp--too soft--but I think that's because I did absolutely nothing to it to make sure it was cooked properly or seasoned. I wanted both fish to taste like themselves, so I didn't even add salt or pepper. The gar was the clear winner in this contest.