1} My Favorite Gar Meat Recipe:
My preferred recipe for Alligator Gar is:
1 Whole fresh skinned & gutted alligator gar [log]
enough sliced lemon to space evenly over entire gar @ about 2" intervals
salt & pepper to season entire fish to taste
1/2 lb of margarine or butter {slightly melted} per 1 foot of gar log length
1 roll heavy duty aluminum foil {for wrapping the entire fish log}
large grill w / charcoal and starter
enough hungry people to consume the feast
Lay gar log on enough aluminum foil to completely wrap fish when finished preparation. Cut lemon slices 1/4" thick and place evenly every 2" on the entire fish top. Place some of the lemon slices in the cavity also. Sprinkle with salt & pepper to taste {you may substitute (TM) Bay Seasoning or another prepared spice mixture such as (TM) Tony's Cajun Seasoning, instead of the regular salt & pepper if you wish. Pour slightly melted margarine or butter over entire fish. Wrap tightly in foil and place on grill with low heat, {the bigger the fish is the longer it needs to cook}until done on one side. Turn and cook the other side until done. Check it often!! Overdone fish falls all apart! Goes well with grilled corn and grilled red potatoes. MMMMMMMMMMmmmmmmmmmmm MMMMMMMMMmmmmmmmmmmmm Good Eatin' !!
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2} Cajun Fish- Works Well on Gar, Buffalo, Tilapia, Catfish, & other fish species
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Creole Fish
Categories: Creole, Fish, Seafood, Crowds
Yield: 32 servings
3/4 c Vegetable oil
1 c Celery,thinly sliced
1 ea Garlic clove,minced
1 ea Bay leaf,finely crushed
1 t Black pepper
3 T Salt
3 ds Tabasco sauce
1/2 c Water,cold
32 ea Fish fillets,lg,breaded
1/3 c Lemon juice
1 c Onion,chopped
1 c Green bell pepper,thin slice
1 qt Tomato puree
1 t Thyme
3 T Sugar
1 T Worcestershire sauce
1/2 c Cornstarch
16 lb Fish fillets
64 ea Fish fillets,sm,breaded
2/3 c Butter
1. Heat oil in large Dutch oven; lightly saute onions, celery, bell pepper and garlic until soft (do not brown).
2. Add tomatoes, tomato puree, bay leaf, thyme, pepper, sugar, salt, Worcestershire sauce and Tabasco.
3. Stir well; bring to a boil, reduce heat, cover and simmer at least 1 hour.
4. Correct seasoning.
5. Blend cornstarch into water; stir briskly into sauce and cook until translucent and thick.
6. Prepare fish as desired: Steam or poach fillets; or bake (in sauce of lemon juice and melted butter) in preheated 375'F. oven 20 to 30 minutes; or deep-fry breaded fillets. Serve with warm sauce, allowing 1/3 to 1/2 cup per serving.
NOTE: Unbreaded fish fillets may be baked directly in sauce, too.
Thaw fish if frozen; pat dry and place in well-oiled shallow baking dishes. Cover with sauce; bake in preheated 375'F. 25 to 30 minutes, or until fish flakes easily.
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3} My Favorite Alligator Gar Recipe by Dianne {bayoudianne}
Subject: Gar Recipe
My favorite alligator gar recipe is:
Cut the backstrap into 1 1/2-2" slices, dip in yellow mustard and then in Zatarans Lemon Seasoned Fish Fry and pan fry.
Don't overcook~!!! They are great this way. Dianne~
This device is the most commonly used fishing device for taking Alligator Gar in Texas. It is set out free floating on a lake or river just before dark and allowed to drift fish for gar all night, being retrieved the following morning.
.....I can hull out a 200# in 8 minutes flat. I have a 2"X12" with 1"X4" sides nailed to it. The surface of the board is protected by old conveyer belting obtained from a cotton gin. There is a strong nylon cord on the right end of the board that comes up the board about 3 feet. On the end of this cord is a 10/0 hook with the barb removed and the end slightly blunted. I place this hook in the anal orifice of the fish. This holds the fish from sliding down the board. Then I use a campers ax to open the back. Starting @ the back of the fin I chop with the ax held flat all the way to the head. Then I insert a sharp thin bladed knife under the scale @ the 3rd scale behind the head and cut between the scales all the way to the center of the bottom of the fish. When done on both sides from the top to the bottom there will be an intersection of the cuts forming a "V" under the gullet of the fish. Then I go to the tail and starting where the back is laid bare of scales I do the same thing {under the scales} to the bottom. The head and tail can now be chopped off with the camp ax and discarded {Texas law requires that these "waste"products be returned to the waters from which the fish was taken}. This leaves the skin in tact around the meat. With a very sharp knife, begin cutting where the meat joins the skin. Continue all the way down both sides all the way around the fish. When the skin has been seperated from the meat everywhere except where the two fins are joined, Chop them lose from the inside with the camp ax and seperate the skin completely from the meat. Remove the entrials and discard. "VIOLA" now you have a great large piece of meat. I have seen just the belly meat weigh out @ over 20# on a large fish. SUCH A WASTE TO ONLY TAKE THE "LOINS" OF THIS FISH. Hope this has been helpful or at least intersting to some of you, 