I have a good friend that takes those large gar and cuts them into 6" pieces (lengthwise) with a hatchet and then takes a felit knife and cuts out the roll of meat. It is as white a cotton and not a bone in it. He then smokes it and then cans it. You cannot believe how good that is. With a saltine cracker it will make you slap yo grannie. Seriously it is some fine eating. The canning is just for perserving it.