Reply With QuoteThat's good eating Dex. Really white flaky and mild meat. Getting through the scales is kinda pain but worth it once you cut that loin out of both sidesOriginally Posted by Double D
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Crappie.com Legend
beagle I like your aproach. No carp, no gar, no chinesee fish. Just wish I could get him adjusted. But I cannot get rid of him do not know what to do but he is my bud so all is ok. Paul I do not care what you fish for but have a good time. And if I harrass you a little oh well it is expected.
measure em LIKED above post
Crappie.com 2K Star General
That's good eating Dex. Really white flaky and mild meat. Getting through the scales is kinda pain but worth it once you cut that loin out of both sides
There will be days when the fishing is better than one's most optimistic forecast, others when it is far worse. Either is a gain over just staying home.
Crappie.com 1K Star General
yup, to skin a gar it takes a pair of tip snips or I hear a sawz-all works good too. run it down the middle of the back, peel skin down the sides and you have two big tenderloins of nice white flakey meat. don't bother on a small 3fter but bigger gar are worth it. gotta watch out handling them, though, their scales are dang sharp... much easier to throw em back and fill the live well with nice slabs...
Crappie.com Legend
Greg I will have to believe you. When we go out again and Paul brings in a big gar I will leave it up to you to show us all that.
Crappie.com 1K Star General
I'm glad you posted man. Sounds fun.
New goal 16" crappie by December 30
Slabmaster II
my grandma de=headed and gutted them and baked them in the oven. I was too little to remember how they got the skin off but I remember eating gar sandwiches. they burned wood and lit the wood with kerosene soaked corn cobs...
