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Post by Hardcorehunter on Feb 28, 2007 15:22:58 GMT -5
You got it! We always have one or two extra spots on the buckwild skiff. I'll let you know.
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Post by Syoung on Mar 6, 2007 17:30:48 GMT -5
Those bigger ones are the perfect eating size. We cut the backstraps out of all our gar over 36". Best fried fish you will ever eat!
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Post by Hardcorehunter on Mar 6, 2007 21:28:20 GMT -5
Do you have a recipe that tastes best? Or just fry em up like a catfish? I can honestly say I haven't tried them but would like to.
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Post by Syoung on Mar 7, 2007 2:24:08 GMT -5
I just use a cajun fish fry batter. Just cut along the back with sheet metal sheers, then make a cut on each side behind the gills, then in front of the tail fin. Just run your knife fron the spine down the ribs and you will have a boneless filet the length of the fish. I cut them into 1" wide strips. The second they float take them out. It get very tough very quick.
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Post by Hardcorehunter on Mar 7, 2007 22:01:06 GMT -5
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Post by BIG FOX on Mar 8, 2007 6:13:16 GMT -5
that was a good link
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