[Paul R.]

Gar are VERY tough to clean. I did it once (36” fish.) That was the last time for me, unless I was starving. Smoked, the meat was actually pretty good, just too much dang work.

My Dad caught one over 6’ long. Most impressive!

Asian Carp are actually quite good tasting, out of decent water. They are filter feeders and eat plankton, so contaminants like mercury are usually very low. The small bones are a pain, though. Possibly a pressure cooker would cook them out.

[Joe 6-pack]

A bit bony, but the meat is good. Easiest way to dress them is to gut them then cut the steaks cross-wise. Trying to filet an alligator gar like you do most fish is a Sisyphean task.

[Texas Fossil]

Carp are bloody fish, and as you said, are very bony.

I pass on them and needle nose gar.