Yes gar: alligator or needlenose.
No, I haven’t seen that one yet, I imagine it was over 6 feet long, though... lol... A nice 3’ needlenose suits me... lol
Tastes like lobster: run a sawzall down the back, remove backstrap, chunk the rest in the compost pile.
Just wondering if anyone grills or broils, I’m not real interested in frying it anymore.
I have thought about making gumbo with it.
Good description of that cut of fish...I’d be looking for a nice dry rub and then smoke roasting it with something milder like pecan or hazelnut shells. Not too much smoke because the tannin will make fish bitter....
I go with a moderate dusting of a good cajun seasoning, let it sit overnight under refrigeration, then into the smoker until done. Now that would be some good eating...
You could also cut yourself some steaks off that backstrap, season them with the same cajun rub or a good blackening spice and either grill them on cast iron over mesquite charcoal, or blacken them in your favorite cast iron skillet.
Don’t forget the hushpuppies...