Originally posted by J-5
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8 foot 2 inch gar caught in Houston area bayou
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There was a guy on TKF years ago when it was a really active forum. He fished the Brazos mainly I think and caught so many huge gar that he was in some kind of research program for TPWD on them. Don't remember his handle but I bet there are folks here who know who I'm talking about.
Never seen one in my stretch of the Brazos, just 2-3 foot spotted gar that are still fun to catch on a bass lure.
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Originally posted by Drycreek3189 View PostThree hundred or not, that’s still a lot of gar balls !
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Originally posted by Gumbo Man View PostTru Dat on a lot of Gar balls. Most would be shocked at how good Gar fillets are cooked on the grill. Fillets gotta be trimmed up well and soaked in ice water for at least 24 hours to get the blood out. To me it’s like a big Op. A little extra work and it’s great eating.
If I have to do all that just to eat it I’ll pass.
I’ve eaten gar plenty in my life and never cared for it. Better than going hungry though.
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Originally posted by Mayhem View PostIf I have to do all that just to eat it I’ll pass.
I’ve eaten gar plenty in my life and never cared for it. Better than going hungry though.
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Cut tail off and bleed
Soak in salt water for 24 hours
Rinse and soak in fresh water for 24 hours
Rinse and soak in milk for 24 hours
Cut in chunks and fry like any other fish.
I won’t wait 3 days to eat anything when there’s a PopEyes 10 minutes from me.
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yeah my first thought was not 300 it was a long fish but not really big around they get really fat looking when they get real big.
they’re always bashing the bowfishermen but we were going after them as trophy fish way before most people even cared or payed any mind to them then the picture started getting around on these huge fish and then They started fishing for them and immediately started the we have to outlaw the bow guys
there’s plenty of they for everybody to enjoy
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Originally posted by Gumbo Man View PostTru Dat on a lot of Gar balls. Most would be shocked at how good Gar fillets are cooked on the grill. Fillets gotta be trimmed up well and soaked in ice water for at least 24 hours to get the blood out. To me it’s like a big Op. A little extra work and it’s great eating.
po boys as well.
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Originally posted by J-5 View PostOur biggest was 7’8”. It went 165. I don’t see an extra 6” making it 135 heavier than that.
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