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#12414831 - 09/05/17 11:03 AM Cook and Eat Gar Tough or Not?
erittmueller Offline
Pro Angler

Registered: 07/25/15
Posts: 534
Loc: Irving/Valley Ranch
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?

Thanks!

Eric

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#12414887 - 09/05/17 11:35 AM Re: Cook and Eat Gar Tough or Not? [Re: erittmueller]
Fishbonz Offline
TFF Celebrity

Registered: 12/30/08
Posts: 5120
Loc: Desoto,Tx. Dallas county
You Bet! PM sent thumb


Edited by Fishbonz (09/05/17 11:36 AM)

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#12416297 - 09/06/17 10:35 AM Re: Cook and Eat Gar Tough or Not? [Re: erittmueller]
garbow Offline
Outdoorsman

Registered: 03/07/17
Posts: 116
We eat gar all the time 30-60lbs are the best to eat. We blackstrap them like a deer. Cut out main tendon. Them trim off all red outer meat. Cut backtrack in to small steak cuts 1/4" think batter and fry up it's the bet!!

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#12416513 - 09/06/17 01:44 PM Re: Cook and Eat Gar Tough or Not? [Re: erittmueller]
Coreywms Offline
Pro Angler

Registered: 07/19/10
Posts: 785
Loc: Mckinney, TX
Boil it and then chop it in a food processor and use it as a crab meat substitute.
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#12417557 - 09/07/17 08:13 AM Re: Cook and Eat Gar Tough or Not? [Re: erittmueller]
erittmueller Offline
Pro Angler

Registered: 07/25/15
Posts: 534
Loc: Irving/Valley Ranch
Anything for frying it besides soaking in marinade for a while before cooking? And will also try boiling it in salt water for lobster like meat, but want to prevent it from being tough when frying...

Eric

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#12422697 - 09/11/17 02:24 PM Re: Cook and Eat Gar Tough or Not? [Re: erittmueller]
Fishin' Nut Online   content
TFF Celebrity

Registered: 03/14/03
Posts: 6804
Loc: Huntsville, AL
Gar balls!

Recipe
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Kirk Long (Kikr) March 4, 1959 - June 19, 2009
I guess the Lord needed a fishing buddy more than me.

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#12502086 - 11/13/17 10:23 AM Re: Cook and Eat Gar Tough or Not? [Re: erittmueller]
erittmueller Offline
Pro Angler

Registered: 07/25/15
Posts: 534
Loc: Irving/Valley Ranch
Finally cooked the gar, boiled to try the imitation lobster. Didn't turn out anything like lobster.....cooked just until done so wasn't overcooked. It had almost the exact same taste as boiled chicken breast. Water + Salt + Heat.....I'm a great cook so don't think I got it wrong. Would different gar species taste that different, one being like lobster, and one being like chicken?

Eric

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#12502395 - 11/13/17 02:36 PM Re: Cook and Eat Gar Tough or Not? [Re: erittmueller]
driedmeat Offline
Pro Angler

Registered: 11/16/09
Posts: 818
Loc: HONDO, TEXAS
Alligator gar has always fried up good for us. I handle them just like Garbow described up in his post. It's a more dense texture than other fish but very good. I fried up a spotted gar last year and it was tough and had a different texture than the alligator gar - won't be eating any more of those.
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#12503306 - 11/14/17 11:57 AM Re: Cook and Eat Gar Tough or Not? [Re: erittmueller]
cfisher21 Offline
Green Horn

Registered: 05/25/13
Posts: 7
We recently started eating longnose gar, but we use Louisiana Cajun fish fry batter. I've learned that you have to cook it just enough, or else the meat gets rubbery if cooked too long.

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