So I was convinced..... or at least the only person I had to convince was Scott to catch one or we go together and catch one so that I will cook it. And so we set out on the lake in search of Gar.. We don't have any Alligator gar where we are.. Just common gar, log nose, spotted and Black Gar. It took us all day and we finally got one heading back in to dock. The Shell of the Gar is literally an armor plate. But I was prepared. We had a nail and hammer and brought my thick tin snip cutters and sharp filet knife along with some freezer bags. A quick nail in the skull to a board and immediately sever the spinal column with the tin snip cutters. I ran the tin snips along the back to the tail and I was able to separate the meat from the armor with the knife as I pulled the meat away from inside the armor. BY running the knife along the back all the way to the tail on both sides I was able to get to huge filet's like the back straps of a deer. Some of the prettiest meat I have ever seen.
We cooked it two ways..... One back strap we fried... I prepared lemon wedges and melted butter for the course and the second back strap I cut into chunks and threw it into a Cajun Boil and for approx 5 mins and let simmer down for an additional 3 mins. This was served with a side of melted butter also.. The Verdict.................... ABSOLUTELY FANTASTIC!!! and I am not just saying that.. the meat is likened to grouper and when dipped in butter tastes like sweet lobster. SIMPLY AMAZING!!! If Gar isn't the best Fish in the Water and River I want to know what can compete with it. I have tasted practically every fish in our Waters and my favorites are Walleye, Trout, Crappie and Salmon. Now Gar is going to be added into the top Five. If you like Catfish... You will sell your home for Gar!!
Important things to remember....... Make sure you rinse the gar meat off well with cold water and put on ice. I freezed the gar for a night and thawed it the next day to eat it. After it thawed I put it in the fridge to keep it cold until ready to eat. I was flirting with the idea of soaking it in milk... but When I opened the freezer bag there was no smell whatsoever that can be found on the gar. It was clean. So opted out of that. The key ingredient to cooking car is time. Gar doesn't need to be cooked long and it needs to be served hot to enjoy the best the meat has to offer.
So in Short.... with the economy getting tough and families looking for ways to spread their dollars. Instead of heading to Red Lobster... Go and catch a Gar and prepare some Redneck Lobster:)