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?

Watching deermeatfordinner, aintcha?

In for answers, also on my to do list!

Texas or Louisiana

I've never eaten redfish, but have had sea trout many times. When my father in law was alive we fished sea trout in the gulf. He lived in Fort Myers, FL. Sea trout or grouper are some of the finest eating fish there is.

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.

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

Keith

on a Railroad cross tie.

The roe may not be healthy to eat.

To be honest, I am not even sure what that is.


But I am curious now lol

Sounds fun. I'll check it out


A fella keeps bugging me to come hunt gators with him in crystal river, fla.

Sharks and stuff to catch there too after gator hunting.


That area sounds cool too.

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

Just googled.

Thats 280 lbs


holy crap.

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!

The White River and it's endless oxbow lakes have some big ones. Texas though would be your best bet.

I'm guessing something big and bloody for bait?

I wouldnt pass up some of those catfish you guys have!

My buddy caught what would have been the Provincial record channel cat at the time years ago. 30 lbs.


Puts our little bullhead to shame anyway

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

Live bait eh. I took them for more of a dead bait predator, but with all those teeth that makes sense.

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

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.