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Originally Posted by yigodiver
NICE job,
. We also boated a big Gar, learned how to clean it and now in freezer, now on th hunt for a good Gar recipe.
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It might be good or bad. If you froze it in water you might as well throw it away. Treat it like tuna and don't freeze in water. It soaks in the water and looses quality and texture.
If you vacuum sealed you will be okay, but gar is best fresh. And it is unbelievable. The black people have it right stalking em with cane poles and Scaling and Riggin mullet all kind of crazy ways in the hot sun all day. Once you eat it done correctly you will understand.
When you clean it try to rub the meat off with a dry napkin or rag. This keeps the meat in good shape. Roast is good, Fried garfish in fresh olive oil is exceptional. Cut off a big hunk and put it in a cast iron pan. Gar firms up when cooked unlike other fish which is why you can also barbeque it and not leave big chunks on the grill surface.
Part of the mess with Gar is that they are so hard to clean. I understand that. Great eating fish though.