Gar Recipes

[Farmdog]

good eating, maybe an acquired taste for some, celebrated eating fish in the Valley, fried with lime & cold beer you have yourself a fine Pachanga

[mjhaverkamp]

If it’s hot right out of the grease it is ok, but if it gets cold it gets rubbery and nasty.


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This

[lilbradford]

Here is a good smoked recipe I tried. Use a light smoke wood.

Step 1 - Filet the Gar Leaving no skin on
Step 2 - get the smoker to about 250
Step 3 - Set fish on a presoaked cedar plank and season to your liking
Step 4 - cook until tender, remove from heat (approx an hour to hour and a half)
Step 5 - remove the fish from the plank after resting 10mins
Step 6 - throw the gar in the trash and eat the cedar plank.

[Bisch]

Here is a good smoked recipe I tried. Use a light smoke wood.

Step 1 - Filet the Gar Leaving no skin on
Step 2 - get the smoker to about 250
Step 3 - Set fish on a presoaked cedar plank and season to your liking
Step 4 - cook until tender, remove from heat (approx an hour to hour and a half)
Step 5 - remove the fish from the plank after resting 10mins
Step 6 - throw the gar in the trash and eat the cedar plank.

That is very, very close to my favorite javelina recipe!!!! [emoji1787]

Bisch


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[Bayouboy]

If it’s hot right out of the grease it is ok, but if it gets cold it gets rubbery and nasty.


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One of the only fried fish filets I know of that stays firm and does not turn to mush after sitting out for a few hours. Also makes for a great po-boy.

[BURTONboy]

Coat half in mustard, the other half in louisiana hot sauce, and put in the fridge for two or three hrs. Take out, roll around in some flour, and drop in hot grease. Thats some good eaten there.


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[GarGuy]

Cut into strips and boil it in crab boil. Eat with red sauce. East tx lobster.

[tdwinklr]

first of all, how do you get through the scales to get to the skin?

[Buck_jane]

Use scissors all the way down to the tail. Then fillet the meat off each side, like you would a backstrap off a deer

[DrBob]

That is very, very close to my favorite javelina recipe!!!! [emoji1787]

Bisch


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Yeah, and my goose recipe!

[Man]

All we eat is the backstraps, and generally use a saw saw for quick work. Fried or blackened. Very good.

All the bad tasting comments make me curious what part of the gar they were cooking up????

[MUZZYSLINGR]

Here is a good smoked recipe I tried. Use a light smoke wood.

Step 1 - Filet the Gar Leaving no skin on
Step 2 - get the smoker to about 250
Step 3 - Set fish on a presoaked cedar plank and season to your liking
Step 4 - cook until tender, remove from heat (approx an hour to hour and a half)
Step 5 - remove the fish from the plank after resting 10mins
Step 6 - throw the gar in the trash and eat the cedar plank.

[emoji1787][emoji1787][emoji1787][emoji1787][emoji16]


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[Hooverfb]

Soak in salt, black pepper and sugar/honey. Get it good and covered. Then smoke. Awesome.

[Landrover]

LMAOOOO...…...probably one of my favorite fish. Fry it, grilled and garballs are all good. Sounds like folks don't know how to cook, heck when you grow up in pandemic mode everything can be made exceptionally delicious.

[Landrover]

Cut into strips and boil it in crab boil. Eat with red sauce. East tx lobster.

Dude!!!!!!!!! Now that is one I need to try this week. Sounds amazing!!!