My buddy Layton and I kept and cleaned our first gar, was a nice 10-12lb longnose from the Elm Fork Trinity. We split the loins, mine is in the freezer and he already fried his. He told me it was so tough that he threw it away.
Is gar supposed to be that tough? By the texture of the meat when cleaning it shouldn't be. Is there a right and wrong way to prep it and cook it?