The old saying is, 'How do you know you don't like it, if you've never even tried it?'
Most people curl their nose at the idea of eating a gar. Many fish are like that. I was surprised when I ate this one.
After mentioning that there were gar in the river where I live, a few people in the know said that they were very good. So after my buddy caught one, I was quick to fry it up. I followed a brief description I had once heard of how to extract the goody from the gar's thick hide. I then posted a pic of the fish on the chopping block and was hipped by someone to the fact that they could possibly be poisonous. Then after doing some research, I found out that the females make eggs with a toxic coating that are harmful to people. Luckily, the fish I ate had no eggs. Seems the best way to assure you don't get sick is to partly chop the head off from the top and then snip the skin along the backbone with some strong scissors. The skin can then be peeled sideways and down away from the filets. That exposes the meat which can then be cut easily away with a regular filet knife. Not only does that sound easier, but when done correctly, you never come in contact with the potentially harmful guttyworks. I will definitely try that next time if I can ever manage to catch one of these hard to catch, prehistoric looking monsters.
Thanks to all my teachers (subscribers) for helping me become a better fisherman. And to all the folks like 'Pine' that have sent me things like the Ike Jime spike. If there is something you'd like to send me or if you'd like to write to me, my current address is
Marty Zoffinger
1510 River Dr SW
Suite A
Ruskin, Fl 33570
10 дек 2018
