Originally Posted by
Clay
I have no problem cleaning he fish, I have an issue with the meat itself. Between each flake of meat there is a cartilage in gar meat. It's been years since I tried to eat the stuff but it was like crewing a rubber ball. While there armour plating does take some special technique to clean, the butchering isn't the problem.
Maybe I'm not describing it very well. But go out to your next Friday night fish fry and order baked cod. Now we are looking at a single piece of fish on your plate. Pick it up and break it in half. Where it breaks in half on gar flesh is where the cartilage is and inbetween each and every spot where it would break in half. I'm referring to these as flakes of flesh. Where the meat is segmented when cooked.
Now carp I have eaten and it isn't bad. I think that it is more between our ears than the taste on our tongue when eating it. I personally don't care for salmon, but that is another story.
Brook trout, bluegills and walleyes = something wonderful to eat in moderation.
Rick