Gar have tough scales.
The only way I know how to skin a gar is to,
First use a pare of tin snips and cut right down the back of the gar.
Then I will peel back the skin and carefully cut the back strap out.
After you have the back strap out, soak the meet in milk for a few hours.
Then I like to bread them twice & fry them like you were cooking catfish.
Some people like to steam fish, they say it is healthy for you.
I like mine fried.
Gar tastes good baked as well as grilled.
But I still like mine fried.

