Author Topic: a pic of a small gar (Read 775 times)

D. Devall · « **on:** July 20, 2009, 11:35:00 PM »

this is one of the small gar that i shot last weekend. only pic i got, sorry.

D. Devall · « **Reply #1 on:** July 20, 2009, 11:36:00 PM »

haha. just saw it, thats ian johnson in the background staring into the river.

Ian johnson · « **Reply #2 on:** July 21, 2009, 12:37:00 AM »

he forgot to mention that i shot one about that size before we left

D. Devall · « **Reply #3 on:** July 21, 2009, 01:08:00 AM »

yes, i "FORGOT"

D. Devall · « **Reply #4 on:** July 21, 2009, 01:24:00 AM »

here are two that are in the freezer now, one that i killed, one ian killed. as well as one very unlucky blue crab.

Big Ed · « **Reply #5 on:** July 21, 2009, 09:29:00 AM »

Cool pics}}}------>

Schafer · « **Reply #6 on:** July 21, 2009, 11:01:00 AM »

Nice Fish:-)

D. Devall · « **Reply #7 on:** July 21, 2009, 11:33:00 AM »

thanks guys.

Izzy · « **Reply #8 on:** July 21, 2009, 01:07:00 PM »

Very cool.

razorsharptokill · « **Reply #9 on:** July 21, 2009, 05:23:00 PM »

I've heard that gar meat is very good. I haven't had a chance this year to find out though.

D. Devall · « **Reply #10 on:** July 21, 2009, 06:34:00 PM »

yeah, they are really good if you know how to cook them, and how to clean them. its like they have more of a shell than a skin, split them down the back with sheers of some kind, then skin him out. scrape the meat off with a spoon,(i know it sounds wierd but its the best way) season and make kind of like a hamburger pattie.

wislnwings · « **Reply #11 on:** July 21, 2009, 11:38:00 PM »

That blue crab spot looks pretty familiar.

D. Devall · « **Reply #12 on:** July 21, 2009, 11:40:00 PM »

that was benieth the inerstate bridges at manshac pass.

david_lewis93 · « **Reply #13 on:** July 22, 2009, 12:13:00 AM »

I always split em down the bottom with a hatchet and slide em out ,cut out the blood line and them bake,fry,or smoke them on the pit.Them over 100# I double filete then fry or cut into roast size and put them in the oven with taters and onions and maybe some celery if I have any.

D. Devall · « **Reply #14 on:** July 22, 2009, 01:17:00 AM »

wow. that sounds awsome! i have heard of them fried, and made into gar balls, but never smoked or baked. how dose that come out? my grandparrents cook chicken like that. gotta be good! well, now i have an excuse to go impale more gar!

CCWhitetail · « **Reply #15 on:** July 22, 2009, 01:37:00 PM »

Good shootin'

wislnwings · « **Reply #16 on:** July 22, 2009, 06:39:00 PM »

Yep, right where I thought you guys were.

D. Devall · « **Reply #17 on:** July 22, 2009, 09:41:00 PM »

yeah, but all i ever see there are mullet and crabs. i prefer the little slugish rivers around maddisonville and one good one in ponchitula

STOBBER · « **Reply #18 on:** July 22, 2009, 09:48:00 PM »

Very cool !
That's the way to fish....havent tried it for a while, you have inspired me !

D. Devall · « **Reply #19 on:** July 24, 2009, 09:18:00 PM »

aw man! my grandpa just cooked them boogers up for me. good lord,if anyone tells you that gar arnt good eatin, be shure to thump some sence into them with a blunt.


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Author Topic: a pic of a small gar (Read 775 times)

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