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gar skin backing

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sonny:
I called a buddy a few days ago to talk about what's new- he told me that someone had given him a gar to skin, that the skin was so tough that he had to use tin snips to start the cut. When asked what he planned to do with the skin he mentioned using it for bow backing, expressing a concern about whether the scales would come off.
Anyone have any experience with gar skin ?? specifically for bow backing...
     

Kegan:
An old friend of my father had made a bow once when he was in his twenties, and had backed it with gar skin he had gotten the year prior. he still has the bow adn the backing is still holding up remarkably. Tough stuff- like rawhide.

mullet:
Hey Persimmon,Did your buddy eat the fish?If he didn't he wasted some good meat.The skins are like armor.Extremely tough and stiff.The Seminole's used to use the scales for points after they were ground down.

Lost Arra:
mullet: how do you cook a gar?

mullet:
    You first remove the two backstraps. The backstraps are boneless.Then I cut them into medallions like deer venison.Cook them like you would shrimp or lobster Scampi.The meat taste like a mix of the two.
    I also cut it into strips and soak it in garlic,salt and lemon juice.Then smoke it real slow into fish jerkey.

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