The bigger gars require an ax to peel the dorsal fin away. After it's gone, the skin is easily cut away, which leaves a lot of meat. I've never had the meat, but told it's best in gar balls, which are the meat, onions, eggs, cracker crumbs and maybe some bell pepper mixed and then fried.
The bigger gars require an ax to peel the dorsal fin away. After it's gone, the skin is easily cut away, which leaves a lot of meat. I've never had the meat, but told it's best in gar balls, which are the meat, onions, eggs, cracker crumbs and maybe some bell pepper mixed and then fried.
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