- 1
Gar
There are generally two ways to clean or skin a gar fish. The first way is simply skinning it out, and the second involves ripping the armored body off and then quartering. - 2). 1st method-skinning: This really does not take any special skill. You just slice them along the length of the belly and separate the scales from the meat using a knife. Once you reach the top of the back on both sides, you can start slicing it off the back bone.
- 3). 2nd method-ripping: This method involves a cleaning board with a large spike at one end. The spike is for fastening the Gar to the board. Fasten by hitting the top of the Gar with a hammer and impaling the spike through the Gar's head.
- 4). You then take the snips and slice down the armored plate (scales) from just behind the head. You are making a starting point to grab with the pliers. You may need to slice back with a knife to you will have enough to grab with the pliers.
- 5
Gar
Now you grab the Scales with the pliers and begin pulling toward the tail of the fish. This will often take many tries on large fish. Once both sides are pulled, you have nothing but meat. You can now quarter up the fish and store until you are ready to cook it.
