Gar! It's what's for dinner! (Now with photos?) (Some bloody ones)

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Gunnar
Gunnar's picture
Gar! It's what's for dinner! (Now with photos?) (Some bloody ones)











If you don't see 11 photos above, let me know. They didn't show up before, apparently.

 


Redhorse ID cheatsheets & sucker obsession: moxostoma.com


2017 so far: 44 days, 50 species, 13 lifers. 2016: 48/33/5 2015: 51/43/11 2014: 43/49/16

garman
garman's picture
Gar! It's What's For Dinner

Got me salivating.  When should I be over?

Gunnar
Gunnar's picture
Beer batter, hot oil,

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 & sucker obsession: moxostoma.com


2017 so far: 44 days, 50 species, 13 lifers. 2016: 48/33/5 2015: 51/43/11 2014: 43/49/16

Gunnar
Gunnar's picture
Sorry, Garman. It's all gone.

Sorry, Garman. It's all gone. When can you get away from work for a change so we can go get some big ones?

 


Redhorse ID cheatsheets & sucker obsession: moxostoma.com


2017 so far: 44 days, 50 species, 13 lifers. 2016: 48/33/5 2015: 51/43/11 2014: 43/49/16

Gunnar
Gunnar's picture
Are there photos now?

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.

 


Redhorse ID cheatsheets & sucker obsession: moxostoma.com


2017 so far: 44 days, 50 species, 13 lifers. 2016: 48/33/5 2015: 51/43/11 2014: 43/49/16

perkinsdonald
perkinsdonald's picture
much better! :-)

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.

Gunnar
Gunnar's picture
I've never cleaned a fish

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!

 


Redhorse ID cheatsheets & sucker obsession: moxostoma.com


2017 so far: 44 days, 50 species, 13 lifers. 2016: 48/33/5 2015: 51/43/11 2014: 43/49/16

Mike B
Mike B's picture
Wow, that looks good. I had

Wow, that looks good. I had carp for dinner last year and I was surprised how delicious it was. Breaking down the roughfish myths.

mike b

perkinsdonald
perkinsdonald's picture
ive used snips on shovel nose sturgeon.

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.

 

 

The gods do not subtract the alotted span in men's lives the hours spent in fishing.

Gunnar
Gunnar's picture
I wasn't impressed or

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.

 


Redhorse ID cheatsheets & sucker obsession: moxostoma.com


2017 so far: 44 days, 50 species, 13 lifers. 2016: 48/33/5 2015: 51/43/11 2014: 43/49/16