>>1874638>He's never had succulent crawfish or the delicate delicious tasting gar and bowfin beforeThe biggest draw from filleting a gar is that the SCALES are absolutely tough as rock. You literally have to use tin snippers just to fillet them. I have had them only once and helped fillet them (by holding the fish down because I didn't know how to fillet them) and let me tell ya, it was the most amazing fish I have ever tasted in my life. We grilled some of them and even deep fried them and they tasted delicious both ways of cooking. Eating a gar as a delicacy makes way more sense than eating a pufferfish (and is much less risky because the poison is much easier to avoid in the gar than the pufferfish). Not to mention the gars fillets look much cleaner (like pearly teeth) and I can imagine tastes much better. If cut cleanly (and the fish is big enough). The fillets literally look this beautiful with 0% chance of bones
