Gar meat is edible, so they figured they’d try the roe. They prepared the eggs that evening, with Darwin and Russell Aaron eating some, along with Darwin and Tiffany’s 10-year-old son, Carson.

3 pounds boneless gar meat. 1 cup bread crumbs. 1/2 cup fresh parsley, chopped fine. 1/2 cup green onions, chopped fine. 1 teaspoon cayenne pepper. 1 teaspoon coarsely ground black pepper.

Spitzer's book "Season of the Gar" (UA Press, 2010) includes a number of recipes, including one for Garfish Spitzviche -- gar meat cooked only by the lime juices in which it marinates.

The white flesh of the alligator gar is firm with a mild taste, according to Texas Parks and Wildlife. According to a Fish Masters post, the white meat has a similar taste to lobster and the ...

Most years, the Gar Guys bag five or six gar that weigh 200 pounds or more apiece. They’ve already exceeded that number in 2007, and their prime big fish season has just started.

Gar meat is edible, so they figured they’d try the roe. They prepared the eggs that evening, with Darwin and Russell Aaron eating some, along with Darwin and Tiffany’s 10-year-old son, Carson.

Arkansas is home to what an excited reporter once described as "sharks of the inland waters," a fish that generations have known as the gar. These ancient fish look their age, with long snouts ...