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Hunting & Fishing
paddlefish and rains.
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<blockquote data-quote="swampratt" data-source="post: 3090056" data-attributes="member: 15054"><p>Yep cook the oily meat over fire. I season with Tony Chacher creole seasoning (spelling)</p><p>Cook until golden brown on all sides.</p><p>I also cut all red and fatty meat off and end up with a chunk of meat about an inch thick and maybe 2.5"x2.5 " square.</p><p></p><p>Best to eat it fresh as if you freeze it the meat develops a stronger flavor.. at least in my mind.</p><p></p><p>Like any fish the larger one is gamier..I have eaten the small 30lb ones and the 75 lb ones and the smaller was better.</p><p></p><p>I love snagging and I hate to stop when I get a keeper as i love to snag for Gar.. seems they are there together many times.</p><p>This year I will only keep gar... if on the last day I get a small spoon I may keep it and cook it right there.</p><p></p><p>Big ones are going back.</p></blockquote><p></p>
[QUOTE="swampratt, post: 3090056, member: 15054"] Yep cook the oily meat over fire. I season with Tony Chacher creole seasoning (spelling) Cook until golden brown on all sides. I also cut all red and fatty meat off and end up with a chunk of meat about an inch thick and maybe 2.5"x2.5 " square. Best to eat it fresh as if you freeze it the meat develops a stronger flavor.. at least in my mind. Like any fish the larger one is gamier..I have eaten the small 30lb ones and the 75 lb ones and the smaller was better. I love snagging and I hate to stop when I get a keeper as i love to snag for Gar.. seems they are there together many times. This year I will only keep gar... if on the last day I get a small spoon I may keep it and cook it right there. Big ones are going back. [/QUOTE]
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