When I was a kid we usta fish for Gars fillet them and hang them in the smoke house we used the smoked gar like ya do any other smoked meat. Back then Catholics didn't eat meat on any FRiday. We used the smoked Gar in dishes on friday for the smokey taste. Many a coubion or sauce picant had fish or seafood and smoked gar. It was posed to be a penance but I always looked forwards to seafood Fridays. We still hold that tradition most fridays.
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