But I'm here to tell all of you that I never encountered any other fish that was even half as difficult to skin and prepare as that GAR was. It kind of reminded me a carp we smoked a few years back. I finally was able to cut into the belly of the thing with my full SE Catcherman but pulling that skin & scales off was one of the meanest jobs I ever had> it was so unbelievably tough that it seemed like the skin and scales was made of Kevlar or something similar :eek:īut much to my most pleasant surprise the meat on the GAR wasn't bad at all after we smoked it for about 2 to 3 hours> and to my surprise everyone there said they liked eating it. The skin and scales on that GAR even resisted the super, straight razor sharp serrations on my TEMPERANCE I SE model :eek. But these boys were so excited about their catch that they begged me to skin it so they could cook it on our big Weber Grill with hickory and charcoals.īut I'm here to tell you that skinning that GAR was even worse than the 35 pound snapping turtle I dressed and told about on this forum about 9 to 10 years ago. My aunt & uncle both used to kill and dispose of every one of them they caught. WE used to consider them and the Bowfin both to be what my late aunt and uncle used to call "trash fish". Now over the years I've caught GAR on trotlines, limblines and even on rod & reel on a couple of occasions but I had never ever even contemplated or even considered skinning and eating one ever :rolleyes:
I've skinned, filleted and dressed many freshwater and saltwater fish in my times but this past week I encountered a fish skinning job straight out of hell :eek: Three of the teenage boys where I've recently been staying came up from the creek close by our house with a shortnosed "GAR" about 30 inches long. I have been an avid fisherman ever since I was 8 to 9 years old.
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