Gar are also worth taking home. Their eggs are big and round, like fine caviar, but eating them will make you wish for death—they’re toxic to humans. But if you avoid the eggs, gar meat itself is pretty good. Several species of these predatory fish can be found in just about any slow-moving Southern stream or river. Their backstraps have a mild flavor and a texture similar to shrimp when breaded and fried. Cajun garfish boulettes are a mixture of ground gar meat, breadcrumbs, eggs, and spices rolled into balls, fried, and served over rice with gravy. They’re not that much different from crab cakes, particularly after a few beers.