lol

I'll let you fools know how it tasted on Monday...No doubt the gurgster will land one this weekend..

GARRRRR YUUUMMM! PASS THE BARF BAG PLEASE!

I was told a few years back, cook the gar on top of a plank of wood over fire, well seasoned, then throw away the gar and eat the rest....

All jokes aside,, the best way to cook it would be scrape the meat off and make it into fried meat balls, i need to catch a gar and test that out

cant be worse than eating sand bass out of Rowlett Creek where there is a sewer plant and landfill that contaminate the water

yum

now I understand why some of the guys on the rowlette creek thread are the way they are...hahahaha I'M J/K GUYS !

neighbor's cat ate one of my sandies and turned into this

Mr. Wilson got too much on his hands.
Kool pic though

OK, I have caught a lot of gar, spotted, longnose, and alligator. Actually participated in a study on alligator gars when I was with Texas Parks and Wildlife... Have caught them on rod and reel (using a piano wire lariot) and on jugline/handline (using the cajun method) up to 140#s. Here is the scoop. Alligator gar - Steaks from large fish grilled have the consistency of a gristly pork chop, very white meat. There is an off-taste tang to it that is objectionable (and I'll eat anything from the lake/sea) and so just leave these fish alone. The exception are gar balls (grind gar and mix with grated potatoes 50/50. Add diced onions and spices. Make into a ball, roll in corn meal and deep fry.) Longnose gar, about the same story. The exception are the spotted gar. They are just fine treated like any other fish.

I have stopped catching/killing alligator gars, and respect these big top-of-the line predators. By the way, in the TPWD study we found that one of the alligator gars favorite habits is to set near fish cleaning piers and scarf down the crappie filet trash (the skeleton and two sides of skin/scales after the fisherman has fileted the crappie). They would be full of these things. Imagine, your cleaning a 10 oz. fish and feeding a 100# one just under your feet at the end of that pier without knowing!

yucko.

Just fun to catch and release...IMO.

The meat tastes great IMO.
I will keep a smaller longnose gar or spotted gar and split them up the belly and take the meat out. Two long backstraps just like mentioned before.
I like them cut into small chunks, battered and deep fried. I did not like them grilled. The only hold up for me is the consistancy. They are a little chewy compared to other fish. This is especially true if you let the meat get cool. Eat them fresh out of grease and you will like it.