05-07-2007, 08:59 PM
as far as being a meat supplyer gar rank pretty low, they do better than a blue gill but pound for pound gar are mostly inners skin and bone.
I saw them cleaned on a program produced here in michigan, from what I understand is you are only taking the back strips from the head to the tail, the rest is skin and bone, no flesh.
so a forty inch gar will give you two strips of meat depending how fat it is about inch and a half to three inch in diamiter about 30 inches long. no bones in that section to contend with..
you can then cut them in to 1inch scampies or 3inch fingerlings or even coil them on to a baking sheet to be cooked and served.
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I saw them cleaned on a program produced here in michigan, from what I understand is you are only taking the back strips from the head to the tail, the rest is skin and bone, no flesh.
so a forty inch gar will give you two strips of meat depending how fat it is about inch and a half to three inch in diamiter about 30 inches long. no bones in that section to contend with..
you can then cut them in to 1inch scampies or 3inch fingerlings or even coil them on to a baking sheet to be cooked and served.
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