Gar fish, also known as garpike or simply gar, is an ancient fish species found in freshwater lakes, rivers, and streams across North America. With their long bodies, sharp teeth, and armored scales, they almost look prehistoric!
But what about the taste? Does this unique fish make good table fare?
In this article we’ll explore everything you need to know about the flavor texture, and culinary uses of gar fish meat. I’ll draw on insights from experienced anglers and chefs to provide a complete guide to eating this misunderstood species.
While not as popular as bass or catfish, gar fish have been swimming in North American waters for over 100 million years There are seven different gar species, with the longnose gar being the most widespread.
Gar are apex predators that primarily feed on small bait fish insects and crustaceans. They have elongated, cylindrical bodies perfect for short bursts of speed to ambush prey. Their mouths are lined with sharp teeth for gripping slippery fish.
These fish can grow quite large, sometimes exceeding 5 feet long and weighing over 50 pounds! Their bodies are covered in hard, diamond-shaped ganoid scales. Air-filled swim bladders allow them to gulp air at the surface.
Many anglers consider gar to be “trash fish” and some even kill them on sight. However, a small but growing number of fishing enthusiasts have discovered gar provide excellent sport on rod and reel. And, properly prepared, their meat can be quite tasty.
What Does Gar Fish Taste Like?
The flavor and texture of gar fish meat is often described as unique, with a mild, sweet taste. Here are some of the common tasting notes:
- Firm, dense texture similar to meatier fish like tuna or swordfish
- Mild flavor with subtle sweetness
- White, flaky flesh when cooked
- Mild taste somewhere between chicken and fish
- Hints of shellfish like lobster, crab, or alligator
Of course, taste is highly subjective. The flavor can vary depending on the size of the fish, its diet, the water it came from, and how it was prepared. Many experienced anglers and cooks, however, are pleasantly surprised by gar once they move past the prehistoric appearance and try it.
Is Gar Fish Good to Eat?
While gar meat has a distinctive flavor, it is absolutely edible and nutritious. According to the USDA, a 3.5 ounce serving of cooked gar contains:
- 19 grams of protein
- 1 gram of fat
- 70 calories
As a lean source of protein, gar can be a healthy choice. Some compare it to popular seafood like mahi mahi or cod. It provides nutrients like Vitamin B12, phosphorus, selenium, and omega-3s.
Just be sure to carefully clean and cook the fish to destroy any parasites. Avoid the eggs, which contain a toxic compound that can cause nausea and other symptoms if eaten.
How to Prepare and Cook Gar Fish
Cleaning and filleting gar fish requires some specialty tools and skills due to the thick ganoid scales and numerous bones. It’s easier with two people – one to hold the fish in place and another to cut. Here are some tips:
- Use tin snips, strong shears, or an electric knife to cut through the armor-like scales
- Cut along the backbone towards the head to remove skin and expose white meat
- Carefully fillet away the meat using a very sharp, flexible knife
- Trim away any red meat or bloodline for best flavor and texture
- Soak in milk or brine helps draw out blood and impurities
In terms of cooking methods, moist heat works best for gar fish. The flesh can become tough if overcooked. Try these cooking techniques:
- Deep frying – Yields moist, tender white meat when battered and fried.
- Grilling/broiling – Quick cooking helps keep gar moist. Brush with oil and seasonings.
- Poaching/braising – Gently simmering in liquid keeps it tender.
- Smoking – Imparts delicious smoky flavor.
- Stews and chowders – Ideal for adding gar chunks to flavorful braised dishes.
Season gar with bold spices like Cajun seasoning, garlic, paprika, thyme, and cayenne. Tangy marinades also help impart flavor. Frying, pickling, or smoking all add extra taste.
Creative Ways to Eat Gar Fish
Looking for easy gar fish recipes? Here are some favorite cooking methods recommended by experienced anglers and chefs:
Cajun Gar Fish Balls
- Simmer gar fillets in crab boil seasoning
- Drain, then mix with cooked rice, onions, and breadcrumbs
- Form into balls, dredge in flour, and deep fry
Gar Fish Cakes
- Replace crab meat with gar in classic crab cake recipes
- Mix with egg, breadcrumbs, onion, and spices
- Pan fry until golden brown
Gar Fish Tacos
- Cut cooked gar into bite-size chunks
- Serve in warm corn tortillas with cabbage, pico de gallo, avocado
Pickled Gar Fish
- Cut gar meat into strips and soak in milk overnight
- Drain and marinate for 1-2 days in pickling liquid
- Enjoy as an appetizer or snack
Smoked Gar Dip
- Dice smoked gar and combine with cream cheese, sour cream, and seasonings
- Garnish with chives and serve with crackers or veggies
With an open mind and some culinary creativity, gar fish can provide a uniquely flavored – and sustainable – addition to your dinner table.
Where to Buy Gar Fish
Gar fish have yet to hit the shelves at mainstream grocers in most areas. Here are some other places to look:
- Specialty seafood markets, especially in the Southern U.S.
- Online seafood retailers that ship nationwide
- Local fishermen may sell or trade their catch
- Forage for your own! Gar fishing has dedicated fans across the country
Prices vary based on size, seasonal availability, and source. Expect to pay $6-$12 per pound of gar meat.
Common Questions about Gar Fish
Here are answers to some frequently asked questions about gar fish:
Are all gar species edible?
Yes, all gar species can be eaten, though the longnose is most popular. Bigger fish tend to be tougher.
Do you need a license to catch gar?
Yes, a standard sport fishing license is required to legally catch gar in most areas.
What are the best ways to catch gar?
Casting lures, fly fishing, and bowfishing during the spawn are all effective tactics.
Can you substitute gar for cod?
The flavor is different, but gar provides a lean, white fish that works well in many classic cod recipes.
Can I freeze gar fish?
Freezing is not recommended. Eat fresh gar within 2 days for best quality. Canning or pickling helps extend shelf life.
Is gar fish sustainable?
Yes, gar are so resilient they are actually considered a “rough fish” in need of population control in some waters.
Conclusion
If you come across gar fish in your fishing adventures, don’t be so quick to dismiss them. With careful cleaning and preparation, gar meat could provide your next delicious meal from the water.
Start by pickling some strips, frying up bite-size nuggets, or whipping up crab-like fish cakes. The flavor and texture of gar fish is unlike any other, and it just might become your new favorite catch of the day.
