Never caught one before, they're on my bucket list. Watched a few videos & so many people have over complicated and struggled with the initial cuts using reciprocating saws, axes, hammers... you name it. 30 secs with your fillet knife & you were snapping the head off with your hands leaving lots of room to start using the tin-snips. Awesome.
I wanted to watch this because I saw something that pissed me off today. I was exploring a conservation area in NE Missouri when I saw 2 big gars just left to rot on the road. I just want to thank you for this video, because people need to know that they shouldn't waste a fish that can be eaten, or should be caught and released because unlike carp, gar and other "rough fish" like bowfin or buffalo are native and are an important part of the ecosystem.
Gar is a favorite of mine. I usually buy the meat ready to eat. I can see this is a great way of cleaning them. Easiest way I've seen. We make gar balls out of them, a mixture of the ground meat, cracker crumbs, veggies, and seasoning with an egg or two to hold everything together and browned in butter. You then put them into your favorite sauce. In my case a hot tomato sauce, or sauce piquante, served over rice with garlic bread.
Boy that's something Florida has is gar fish swimming around here you make it look so easy I'm going to have to try this for sure thanks for sharing keep the cameras rolling from Florida.
Another great video learned something new!!!! We’ve got a lot of gar in our creek. Never really heard anything good about them ,but after watching this I may have to try one!!!
I saw a video last year which the host stated that as a kid he would sell the gar roe to local catfish anglers. Supposedly good bait and not toxic to other fish.
@@McGieHomesteadAdventures Gar are fairly common in the rivers of southern Minnesota and a few of the lakes in south-central Minnesota, so there's a chance you can catch one through the ice.
@@McGieHomesteadAdventures Yeah, they must be increasing in popularity too because this is the first year that the Minnesota DNR has regulated gar with a 10 fish limit. I've never targeted them, but caught gar on the Minnesota River using bullheads when fishing for catfish.
It’s amazing how many different fish are called trash! I know you like bluegill, and Brian Philbrook from Maine said his dad always called bluegill the trash fish! That just goes to show you that you have to try it yourself before you can believe it!
Were do you learn about all of this? You always have some very good information. Nice advice about the snake in the skillet, the skillet would get thrown out! LOL
@@McGieHomesteadAdventures the rare occasion I catch one when I see what it is I cut the line. I've known people who ate them but I never would. They're too much like a snake to me lol. All that said, I did let someone talk me into trying grilled rattlesnake and it was delicious. But any time I kill one they do not go on the grill lol.
My dad cuaght an alligator gar and took it home to try it with the family since we never have tasted alligator gar meat before. It was impossible to take the scales off that he messed up a big spot on the body. We had to throw it away since he didn't know how to take those scales off.
yall got any short nose gar up that way? they taste better than the long nose gar. Short nose eats a lot more crawdad and the flavor shows in the meat. that short wide nose is much more durable for getting a crawdad out of his hole
I have the best Gar cooking recipe that was passed down to me. Get a 18 inch pine board coat it with butter,animal fat whatever you prefer. Season the coated board with seasoning of choice. Place the gar whole on the board over open flame. Cook on each side 5-10 minutes. Remove gar from board after cooked on both sides. Thrown it over the bank and eat the board. You can saw it into small chucks or try to eat it whole it’s what ever you prefer!
