The Cajun Way To Clean And Cook Gar

It was a successful bowfishing expedition, and I had several nice gar in my cooler. But now what? You might be tempted to toss them or use them for crab bait. But why not eat them?

Many folks struggle with how to clean gar. There are several ways to do it, but the first step is catching the fish. You could hit up the local seafood market for some gar steaks (at least in South Louisiana).

But that wouldn’t be nearly as satisfying, would it? As a fellow bowfishing enthusiast, you’re probably eager to try new techniques. So, read on, head out, and arrow a few gar. Then, give this cleaning method a shot.

This gar-cleaning method, popular in South Louisiana, is one I’ve come to rely on.

You’ll need a few tools: a small hatchet, machete, or the trusty “cane knife;” a sharp fillet knife, jersey gloves; and a sturdy flat table.

Once you’ve got these, follow these steps:

1. Lay the fish on its belly with the tail pointing toward your dominant hand. Grasp the dorsal fin and pull up on it. Using the cane knife, hatchet, or machete, start chopping at the base of the dorsal fin, just under the skin on the back.
2. Work your way up to the back of the head, removing a strip of skin and scales 1 to 2 inches wide.
3. Use your fillet knife to separate the meat from the skin on both sides.
4. Run the fillet knife straight down along the side of the backbone until it touches the ribs. Separate the meat from the backbone from head to tail.
5. Run the fillet knife outward, following the curve of the ribs from the spine out to the skin. Remove the fillet with small cuts at the back of the head and tail.

With this method, all the waste is left in the carcass, and you’re left with two clean, bone-free fillets.

Remember a few key points while this is a safe way to clean gar. Don’t cut toward yourself with the hatchet or machete. It’s helpful to brace the fish’s head against a solid object to prevent slipping.

Avoid eating gar eggs—they’re very poisonous! Also, be mindful of the gar’s sharp teeth, gill covers, and skin when it’s cut.

Handle with care at all times.

I always have my cane knife with me when bowfishing. After arrowing two or three fish, I clean them in the field, storing the fillets in my ice chest.

I usually find a crab fisherman who’ll take the carcasses for bait. Once home, a quick rinse is all that’s needed before cooking.

The Cajuns of South Louisiana have used this cleaning method for ages because it’s simple, efficient, and uses fish effectively.

Try this method the next time you arrow a gar. You’ll be pleasantly surprised by how tasty they are!

Here Are My Favorite Gar Recipes

Fried Gar Balls

Ingredients:

• 1 pound gar fillets
• 1/2 pound boiled potatoes
• 3 green onions, chopped
• 1 medium onion, chopped
• 2 eggs, beaten
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon red pepper
• 1 teaspoon garlic powder

Instructions:

1. Boil the gar fillets for 15 minutes. Remove from water and drain.
2. Run the fillets through a food processor until coarsely chopped.
3. Mix the chopped fish, potatoes, green onions, onion, and seasonings until well combined.
4. Roll the mixture into small balls, about a half-inch in diameter.
5. Dip the balls in beaten egg, dust with flour, and deep-fry until golden brown.

Gar Salad

Ingredients:

• 1 pound fresh gar fillets (Note: Use only fresh gar; frozen gar is not suitable for this recipe)
• 2 boiled eggs, chopped
• 1/2 stick celery, chopped
• 1 large dill pickle, chopped
• 1 small onion, chopped
• Mayonnaise
• Mustard

Instructions:

1. Boil the gar fillets in a mixture of salt, red pepper, black pepper, garlic powder, and onion powder for 15 minutes. Remove from water and drain.
2. Grate the fish on a vegetable grater and remove sinews from the meat.
3. Mix all ingredients in a large bowl.
4. Chill before serving. Serve as you would a tuna salad.

Fried Gar

Ingredients:

• 1 pound gar fillets
• Cornmeal
• Salt
• Black pepper
• Red pepper

Instructions:

1. Cut the fillets across the grain into silver-dollar sized pieces.
2. Season to taste with salt, black pepper, and red pepper.
3. Pound the fish with a kitchen mallet to tenderize.
4. Roll the fish in cornmeal and fry until golden brown.

Gar Patties and Gravy

Patties:

• 1 pound gar fillets, food processor chopped
• 1/2 cup bread crumbs
• 1 medium onion
• 3 cloves garlic, chopped
• 3 green onions, chopped
• Salt
• Black pepper
• Red pepper

Gravy:

• 1 medium onion, chopped
• 1 green pepper, chopped
• 1 clove garlic, chopped
• 2 green onions, chopped

Instructions:

1. Mix the gar, bread crumbs, onion, garlic, green onions, and seasonings. Shape into patties.
2. Fry the patties in oil until browned. Remove the patties and pour off all but 2-3 tablespoons of oil, retaining all the crumbs.
3. Add all gravy ingredients to the pan and sauté until clear.
4. Cook over low heat for 30-45 minutes.
5. Serve the patties and gravy over rice for Cajuns or mashed potatoes for our northern bowfishing brothers.

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These recipes make the most of your gar catch and bring a taste of the South to your table. Enjoy!