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Gar along?

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PEARL DRUMS:
Id bet the skins are thick and strong enough to protect nearly as well as rawhide does. You did a nice job keeping them clean and flat.

Ryan Jacob:
How are you gonna get those scales of though?

Morgan:

--- Quote from: Ryan Jacob on July 01, 2018, 07:09:48 am ---How are you gonna get those scales of though?

--- End quote ---
I don’t think you can.
Pearl, I thought the skin would be thick too, but it isn’t very thick at all. After it dried it’s kinda brittle. I’m gonna glue a test piece to a slat and see if it holds up to lots of bending

Hawkdancer:
Never thought of gar as a "table" fish, but then I ain't much of a fish eater!  Well, shrimp and lobster, and once in a while catfish, if I can find it!  Plent of butter and barbecue sauce and beer will help! >:D
Hawkdancer

Morgan:

--- Quote from: Hawkdancer on July 02, 2018, 12:28:51 am ---Never thought of gar as a "table" fish, but then I ain't much of a fish eater!  Well, shrimp and lobster, and once in a while catfish, if I can find it!  Plent of butter and barbecue sauce and beer will help! >:D
Hawkdancer

--- End quote ---
You ought to try it. Sure ain’t like eating fish. Smaller ones are better eating. I think the short nose and spotted are better than the longnose. Never had gator gar. Meat is white and chewy, don’t have a clue why some folks claim they ain’t fit for eating, I’d wager most that say that haven’t had any. Just get all that red meat off the outside.

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