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Recipe for Alligator Gar? ------Updated UPDATE!!!

MaxOHMSMaxOHMS Member Posts: 14,715
edited June 2013 in General Discussion
[:D]

*****I was just reminded that these are Needle-Nosed gar.....NOT Alligator Gar

I mentioned a few days ago a family friend that just graduated from EMT training.

His father took him and my son bow fishing tonight for his graduation celebration/gift.

Update:

As of 11:10 my son had pulled in 3, his friend 1, and his dad 1 and one carp.

They were going to head back around midnight.

Maybe we can serve Gar Nuggets at the wedding.

Gotta cut costs somewhere- the paper goods were $300!!!

Updated Update (BowHunter wakes up)

Son (17) brought in another, making his count 4.

The guide (bowfisherman since '84, guide since '86) had a dog that would get hold of the gar once you pulled it up into the boat and hold it down while you pulled the arrow out!

Comments

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    JnRockwallJnRockwall Member Posts: 16,350 ✭✭✭
    edited November -1
    The ONLY way to cook that nasty thing is to throw it in a pressure cooker with seasonings and pressure cook it until the falls off the bone and then use a fork to rake all the bones out. You never get ALL the bones. So be cautious.
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    RadarRadar Member Posts: 2,308 ✭✭✭
    edited November -1
    I got 8 last Sun. in a little less than a hour, ( wont say how many i missed ) left them at the creek.
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    bigoutsidebigoutside Member Posts: 19,443
    edited November -1
    quote:Originally posted by Barzillia
    Nail it to a clean knot free cedar board, season according to taste, and broil for 10 minutes.

    Remove the gar, and throw it away.

    Eat the board.


    That's my family secret recipe for carp!!! [:D]
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    GrasshopperGrasshopper Member Posts: 16,825 ✭✭✭✭
    edited November -1
    Dig hole in garden,,plant Gar underneath.
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    fishkiller41fishkiller41 Member Posts: 50,608
    edited November -1
    I have had it,made into fish cakes.
    Head,gut,tail and skin the fish.Boil it in enough water to cover by 3". Use old bay or some kind of well seasoned crab/shrimp boil,for 1 hour.
    Take out and allow to cool.Pick all meat and make cakes a to your liking.
    Deep fry at 325* till golden brown..Not bad at all.
    Then of course,U could probably do the same with "sea robins" and it's be edible..[:D][:D][;)]
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    SawzSawz Member Posts: 6,049
    edited November -1
    Cardboard box
    Marker
    Busy intersection corner

    Right "for sale" on box sit on corner with Gar in box until sold take money to wendys buy a cheeseburger
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    hedgehopper62hedgehopper62 Member Posts: 636 ✭✭
    edited November -1
    I have a friend that uses loisiana seasioning.[:D]hedge
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    Da-TankDa-Tank Member Posts: 4,074
    edited November -1
    On the grill, the only way for gar.
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    kumatekumate Member Posts: 2,315 ✭✭✭
    edited November -1
    cut the "backstraps" into 1/2 inch steaks and grill or fry, use lots of lemon pepper and hot sauce
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    Old-ColtsOld-Colts Member Posts: 22,697 ✭✭✭
    edited November -1
    quote:Originally posted by Barzillia
    Nail it to a clean knot free cedar board, season according to taste, and broil for 10 minutes.

    Remove the gar, and throw it away.

    Eat the board.This!!!!!!!!!!!!!!!!!!!

    If you can't feel the music; it's only pink noise!

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    kimikimi Member Posts: 44,719 ✭✭✭
    edited November -1
    quote:Originally posted by Old-Colts
    quote:Originally posted by Barzillia
    Nail it to a clean knot free cedar board, season according to taste, and broil for 10 minutes.

    Remove the gar, and throw it away.

    Eat the board.This!!!!!!!!!!!!!!!!!!!


    [:D] That's what I'm thinking too, but I have to tell you that the fried gar nuggets at the link look downright mouth watering! At least enough for me to nibble on before passing or wolfing them down!
    What's next?
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    Old-ColtsOld-Colts Member Posts: 22,697 ✭✭✭
    edited November -1
    quote:Originally posted by kimi
    quote:Originally posted by Old-Colts
    quote:Originally posted by Barzillia
    Nail it to a clean knot free cedar board, season according to taste, and broil for 10 minutes.

    Remove the gar, and throw it away.

    Eat the board.This!!!!!!!!!!!!!!!!!!![:D] That's what I'm thinking too, but I have to tell you that the fried gar nuggets at the link look downright mouth watering! At least enough for me to nibble on before passing or wolfing them down!According to your standards anything would taste good with Ketchup!! [;)][}:)][:D]

    If you can't feel the music; it's only pink noise!

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    kimikimi Member Posts: 44,719 ✭✭✭
    edited November -1
    quote:Originally posted by Old-Colts
    quote:Originally posted by kimi
    quote:Originally posted by Old-Colts
    quote:Originally posted by Barzillia
    Nail it to a clean knot free cedar board, season according to taste, and broil for 10 minutes.

    Remove the gar, and throw it away.

    Eat the board.This!!!!!!!!!!!!!!!!!!![:D] That's what I'm thinking too, but I have to tell you that the fried gar nuggets at the link look downright mouth watering! At least enough for me to nibble on before passing or wolfing them down!According to your standards anything would taste good with Ketchup!! [;)][}:)][:D]


    I'd wink too, if I was you! [:D][:D][:D] [:D]
    What's next?
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    EhlerDaveEhlerDave Member Posts: 5,158 ✭✭
    edited November -1
    How many of you have ever tried it?

    I have cleaned a lot of them no bones at all when done, They have a spine and a set of ribs that form a triangle shape, cut the meat off and slice into steaks or nuggets bread and fry. They do not hold over well in the fridge after cooking, least not to my liking.

    Hard to get that "shell" off but once that is done they are easy, I cut out some of the darker meat, it is rather strong.

    I enjoy them, caught ours snagging, cant do that anymore.
    Just smile and say nothing, let them guess how much you know.
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    Tech141Tech141 Member Posts: 3,787 ✭✭✭
    edited November -1
    Smoke it with hickory wood for approx. 36 hours at 265 degrees. EWhen you pull it off the smoker.. Toss it in the trash. Nothing makes that sucker taste good. UNLESS - you are coming straight from Ethiopia and are starving your * off.
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    bambambambambambam Member Posts: 4,814 ✭✭✭
    edited November -1
    quote:Originally posted by Barzillia
    Nail it to a clean knot free cedar board, season according to taste, and broil for 10 minutes.

    Remove the gar, and throw it away.

    Eat the board.


    +1

    I always say use a shingle.[:D]
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    dipitsdipits Member Posts: 1,636 ✭✭✭✭✭
    edited November -1
    Make sure you do not eat any egga. POISON
    Flesh is fine. But gar eggs are deadly POISON !
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    bigbill0910bigbill0910 Member Posts: 1,119 ✭✭✭✭✭
    edited November -1
    Grasshopper posted to bury the gar in the garden, I strongly advise against this,your tomatoes will have WAY TOO many bones in them. Your taters will grow those giant scales, can you imagine what will happen to your pole beans?
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    MMOMEQ-55MMOMEQ-55 Member Posts: 13,134
    edited November -1
    quote:Originally posted by Barzillia
    Nail it to a clean knot free cedar board, season according to taste, and broil for 10 minutes.

    Remove the gar, and throw it away.

    Eat the board.



    LOL sounds like my recipe for Gar.[:D]
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    BeeramidBeeramid Member, Moderator Posts: 7,264 ******
    edited November -1
    The cajuns down here make "gar balls" out of them. From what I understand its similar to a crab cake.
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    MaxOHMSMaxOHMS Member Posts: 14,715
    edited November -1
    quote:Originally posted by Beeramid
    The cajuns down here make "gar balls" out of them. From what I understand its similar to a crab cake.


    I can just see a large plate of cold leftovers after the reception with a sign sitting in front of it that says "Gar Balls" in calligraphy.

    Giveaway?

    [:D]
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