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Gar - tasty and boneless meat. Cleaning a gar is simple and quick.


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Steps

  1. 1
    Drive a 16 penny nail through the head and into a tree.
  2. 2
    Next take a pair of tin snips and start cutting the hide just behind the head where the snake-like hide begins.
  3. 3
    Cut from the top of gar's back and around to the bottom of the gar leaving about an inch and a half (depending on size of gar).
  4. 4
    Now cut straight down the gars back tip to tail.
  5. 5
    Now do the same thing on the bottom of gar on both sides.
  6. 6
    Next put on some leather gloves and grab top of hide and pull down to rip off the hard-shell-like hide.
  7. 7
    Once you have pulled the hide off simply cut along the backbone with a sharp knife and cut off fillets just like when cutting catfish fillets
  8. 8
    Now you have 2 boneless gar fillets that when cooked have the same taste and texture as a catfish.

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