They look like a hoot.


I have a dream of driving somewhere one winter and catching some different fish, and big gar are definitely on that list.

Where would one go to catch some giants?

There are some pretty big ones in Louisiana. I have about a 12 lb alligator gar roast defrosting in my refrigerator right now. Catching them is fun, but eating them is even better. Excellent.

Watching deermeatfordinner, aintcha?

In for answers, also on my to do list!

I'm headed to South Texas in March to fish with a guy who is trying to catch the state record. Should be fun.

I fished with him 2 years ago. The guy is a fishing maniac!! He has landed several 200+ pounders. Going for 300! The bonus is the catfish that we catch!

I'm guessing something big and bloody for bait?

BIG, not necessarily bloody. Big, live bait when we can catch it. Lots of work with a throw net getting enough bait.

How do you cook a big alligator gar roast like that?

Keith

[quote=KeithC]

I cut it into manageable size and freeze the rest. I’d cut this one in half and trim off red/dark meat.

I cut off slabs of meat like the size of half of a biscuit or chicken strips. I season both sides well, wash it in egg, roll it in seasoned flour, and then fry it in oil. Comes out great. It’s a beautiful, delicious meat. It is nothing at all like typical, flaky freshwater fish. It has a firm texture and a bright color like a tender chicken breast and a flavor somewhat similar to chicken breast or tender alligator. Probably my favorite fried freshwater fish.


I also cook it in a gravy like a courtbouillon or etouffee type dish.


Gar patties are also good. Scrape the flesh off of the membrane layers and season well. Mix 50/50 or 60/40 with seasoned, chopped potatoes or hash browns and green onions. Egg wash, seasoned flour, fry. These are the ways I cook them. I know some people also grill them.

I cut it into manageable size and freeze the rest. I’d cut this one in half and trim off red/dark meat.

I cut off slabs of meat like the size of half of a biscuit or chicken strips. I season both sides well, wash it in egg, roll it in seasoned flour, and then fry it in oil. Comes out great. It’s a beautiful, delicious meat. It is nothing at all like typical, flaky freshwater fish. It has a firm texture and a bright color like a tender chicken breast and a flavor somewhat similar to chicken breast or tender alligator. Probably my favorite fried freshwater fish.


I also cook it in a gravy like a courtbouillon or etouffee type dish.


Gar patties are also good. Scrape the flesh off of the membrane layers and season well. Mix 50/50 or 60/40 with seasoned, chopped potatoes or hash browns and green onions. Egg wash, seasoned flour, fry. These are the ways I cook them. I know some people also grill them.

There is a guy that collects arrowheads named Steve (can’t remember his last name) that is a guide for monster gar on the Trinity River. He can be found on the forum Arrowheads.com under the name garguy.

Hes not on Tman eh?

Hes not on Tman eh?

I think they use to sight fish for them using frayed rope. No hook.

This was a 17 lb roast. Notice the red/dark that will be trimmed.

Alligator gar Slabs of meat. Look at how pretty that meat is.


Alligator gar seasoned and fried without breading.


Alligator gar seasoned, egg washed, rolled in seasoned flour and fried. Notice the bright white flesh.



Mmmm

I have shot tons of them on the Trinity as I live within ten miles of it. From just below the lock and dam in Crockett to the Trinity bay you can catch em from 10-200 pounds some a little heavier are possible. You can no longer keep the Alligator Gar in the Trinity from Lake Livingston to below Liberty. They are a fighting rascal. My largest was 195 pounds and she should have weighed over 200. She was 7'11" long. I have no idea anymore how many over 120 pounds my best friend and I took bowfishing. I only bowfished for them so I dont know much about rod and reel other than be ready for a fight.

The Brazos also has some giant gator gar. Like Aix Sponsa said. If you could see them in the current when they are spawning and you have good current, It is amazing to see.

Hutchy and Sheepdog should trade fishing trips.

I have never bow fished Choke Canyon but have some good friends that bass fish it a good bit. They see them in the spring and early summer, hec, thats when they are there. I knew some guys that we shot a lot of tournaments withyears back. they primarily bow fished the Brazos and they shot some really nice gator gar. I havent heard from them in many years.
Hutchy, I cant bowfish anymore due to all these darn spine surgeries. I sure know some folks that know the same info that I know and they are darn good folks. The Gar Guy I know of but I have never been around him. seen his videos.. If I was still after these big gar you would be more than welcome to come on down when the time is right. I certainly hope you can hook up with a good guide and catch several over 150 pounds. Hec, if you want to know about certain guides, most of these cats are darn good at catching gar and know where to find them. especially the ones that are on the fishing shows. Just be very sure that if you want to keep the meat or get one mounted, dont come to Lake Livingston or the Trinity River from the Lake Livingston Dam down to the 146/Hwy 90 river bridge. The state will not allow you to keep them in this zone. they have made it a real pain in the butt,

Boco I have not had smoked gar yet. I would think it’s delicious though. Smoked meats are a big part of the way we eat here.



You mentioned the meat looking like sturgeon. I believe it. I would think that most of those ancient freshwater species would be similar—-alligator gar, sturgeon, choupique, and paddlefish. I would treat them all the same...

Out of curiosity, how is sturgeon frozen? Is it frozen with or without water?

Hutchy- you better swing your figure 8 pretty wide at boat side