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Q:
I hear you can eat alligator gar? First how do you get thru the armor like scales, and how is the meat laid out is it in a roll like the king fish or more like a bass fillet? I dont know we usually break their jaw and throw them on the bank to die

Question by dbramley. Uploaded on March 01, 2012

Answers (10)

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from santa wrote 2 years 6 weeks ago

Alligator gar has a nice large flaky white meat that does really well baked. I take an electric knife and start at the tail cutting the scales off of the skin. The scales will just come off in long strips and look like a snake skin. Then I make a cut down the back stopping just short of the center of the back bone. I roll the tenderloin over and cut it out without ever breaking into the stomach cavity. Make sure you cut ALL the dark meat off the loins and then cook. I have seen some people clean them with a chainsaw. but the electric knife between the skin and scales works great on big scale fish and amazes those who watch it done.

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from dbramley wrote 2 years 6 weeks ago

thanks Santa, and good recipes for them?

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from Teodoro wrote 2 years 6 weeks ago

Santa,

You continue to be a fount of excellent knowledge.

To impose on your expertise just a hair more: Does the dark meat taste awful, or is it harmful to eat?

+1 Good Comment? | | Report
from Ncarl wrote 2 years 6 weeks ago

I tried longnose gar once. It took an electric filet knife but I got through the scales. Honestly though I didn't think it tasted that good.

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from santa wrote 2 years 6 weeks ago

The dark meat on a fish is basically used as the circulatory system. It is very strong tasting and on some fish, can make the taste bad enough that the fish is considered inedible. But just completely removing that dark meat can make that same meat very tasty. Remember when removing the dark meat it is very important to get all of it because just a few tiny spots will still give the whole piece of meat that strong taste. The dark meat is not harmfull and even cherished by some peoples of the world. I just do not care for it myself.

+1 Good Comment? | | Report
from GERG wrote 2 years 6 weeks ago

Santa, you never ceasr to amaze me with your knowledge. Alligator gar is very good to eat if cleamed properly. They are a fantastic sport fish. I caught one 5ft long and it jumped 3ft out of the water, AWESOME, it also chewed on my arm while I was securing it to a rope! Please dont kill them unless for eating. Thier populations are in trouble in some places. Here in AR there are strict limits because of overfishing. By the way Where I used to catch them is close to where Santa lives. Lake Forrest Yacht Club. One other note do not eat the roe it is toxic.

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from dbramley wrote 2 years 6 weeks ago

Gerg you need to come to texas they are desimating the sport fish populations and are considered a nuisance fish. they are in the same catergory as coyote

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from GERG wrote 2 years 6 weeks ago

Wouldnt be the Trinity river would it? I think thats where the rod and reel record came from?

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from txtrapper wrote 2 years 6 weeks ago

I nose them up to a tree and use a hatchet to cut up the middle of there back. I then slice with the grain of the scales from the opening in the back to expose the backstrap. I cut out the backstrap and chunk it up for the hot grease treatment.

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from kmoore3213 wrote 2 years 4 weeks ago

Okay, first gar to clean and cook... If when you clean the gar the egg sack gets busted, will it contaminate the meat of the gar.......

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from santa wrote 2 years 6 weeks ago

Alligator gar has a nice large flaky white meat that does really well baked. I take an electric knife and start at the tail cutting the scales off of the skin. The scales will just come off in long strips and look like a snake skin. Then I make a cut down the back stopping just short of the center of the back bone. I roll the tenderloin over and cut it out without ever breaking into the stomach cavity. Make sure you cut ALL the dark meat off the loins and then cook. I have seen some people clean them with a chainsaw. but the electric knife between the skin and scales works great on big scale fish and amazes those who watch it done.

+3 Good Comment? | | Report
from GERG wrote 2 years 6 weeks ago

Santa, you never ceasr to amaze me with your knowledge. Alligator gar is very good to eat if cleamed properly. They are a fantastic sport fish. I caught one 5ft long and it jumped 3ft out of the water, AWESOME, it also chewed on my arm while I was securing it to a rope! Please dont kill them unless for eating. Thier populations are in trouble in some places. Here in AR there are strict limits because of overfishing. By the way Where I used to catch them is close to where Santa lives. Lake Forrest Yacht Club. One other note do not eat the roe it is toxic.

+2 Good Comment? | | Report
from dbramley wrote 2 years 6 weeks ago

thanks Santa, and good recipes for them?

+1 Good Comment? | | Report
from Teodoro wrote 2 years 6 weeks ago

Santa,

You continue to be a fount of excellent knowledge.

To impose on your expertise just a hair more: Does the dark meat taste awful, or is it harmful to eat?

+1 Good Comment? | | Report
from Ncarl wrote 2 years 6 weeks ago

I tried longnose gar once. It took an electric filet knife but I got through the scales. Honestly though I didn't think it tasted that good.

+1 Good Comment? | | Report
from santa wrote 2 years 6 weeks ago

The dark meat on a fish is basically used as the circulatory system. It is very strong tasting and on some fish, can make the taste bad enough that the fish is considered inedible. But just completely removing that dark meat can make that same meat very tasty. Remember when removing the dark meat it is very important to get all of it because just a few tiny spots will still give the whole piece of meat that strong taste. The dark meat is not harmfull and even cherished by some peoples of the world. I just do not care for it myself.

+1 Good Comment? | | Report
from GERG wrote 2 years 6 weeks ago

Wouldnt be the Trinity river would it? I think thats where the rod and reel record came from?

0 Good Comment? | | Report
from txtrapper wrote 2 years 6 weeks ago

I nose them up to a tree and use a hatchet to cut up the middle of there back. I then slice with the grain of the scales from the opening in the back to expose the backstrap. I cut out the backstrap and chunk it up for the hot grease treatment.

0 Good Comment? | | Report
from kmoore3213 wrote 2 years 4 weeks ago

Okay, first gar to clean and cook... If when you clean the gar the egg sack gets busted, will it contaminate the meat of the gar.......

0 Good Comment? | | Report
from dbramley wrote 2 years 6 weeks ago

Gerg you need to come to texas they are desimating the sport fish populations and are considered a nuisance fish. they are in the same catergory as coyote

-1 Good Comment? | | Report

Post an Answer