Have a brother-in-law that cuts the large gar into 6 in. lengths with a hatchet and then takes a filet knife and removes the two pieces of meat from inside the shell. He marinates this for a short period and then puts on smoker. Comes out excellent. Almost as good as smoked Salmon. He then cans his for keeping. I dont have exact receipt but will get it if anyone is interested. Take my word for it though, it is some fine eating.