The hide of a Gar is very tough. The best way to prepare him for cleaning is to wipe him off with paper towels, rags or newspaper. Then put the Gar into the freezer. Once the fish is completely frozen, remove it and cut it into 3” or 4” sections on any power saw. A band saw is best, but you can use any type saw. Do not gut the Gar, just saw right thru the newspaper you wrapped it in. Thaw the cut sections in a bucket of water for a few minutes.
If for some reason you can’t freeze your Gar, then it is best to bleed your Gar and then use the saw. Insert a knife under the skin and cut around skin and beside the backbone. Remove a round section of flesh, about 2 X 4 inches. There will be no bones. Wash the Gar meat in fresh water.
There are several marinade recipes, or you may use your favorite. Use one cup buttermilk and a half bottle of Tabasco sauce. This might sound like too much Tabasco, but it is not.
Or you might try:
Soy sauce
Sweet and Sour sauce
Worcestershire sauce
Cut in small chunks, strips or filets.
DO NOT SAVE OR EAT THE ROE !!
If you marinate the Gar, rinse and pat dry.
Add salt to taste and then brush with olive oil.
Red wine vinegar
Crab/Shrimp boil
To pan fry the Gar, beat one egg, then roll the meat in the egg and cracker meal. Fry as you would any fish in Crisco. Be sure not to cook too long or the Gar will be too tough.
Bar B-Q sauce
