These lol

You shot this weekend?

No! So I'm gonna be extra mad at them this weekend

That is s mean looking bitch ha!! Lol

was wondering? do you put ice on the meat after cleaning or you use plastic like we do?
if you get more orders than you can fill,let me know.

Me to. But I'm not gonna shoot those

do you skin em or rip em?

I put fillet strait into freezer!! Get them really firm are slightly frozen!! I can clean that mofo in about 2-3 minutes!!

After the cane knife

Whats the reasoning of not letting the gar meat touch ice or water. I have also seen the commercial guys rubbing the blood over the meat after cleaning.

You can't wet gar meat it will fall to pieces !!

you learn something new everyday!!

So how do you clean it before you cook it

When I clean a garfish it clean!! Only thing the meat touches beside my hand is the bag it goes in !! Next time we kill one I'll do a video of cleaning one

I think I will stick to my speck, reds, and sac a lait

rubbing the blood all over the meat helps to keep it firm.
usually split stomach area all the way open,lay it open stomach down on ice,after the bottom of fishbox has a layer of fish across it,cover with visqueen plastic,then cover with ice,then repeat till box is full.
we use to get anywhere from 2.00 to 2.75 a pound.catching them was fun,cleaning them is the work.
when theres 5 or 6 thousand pounds to clean,its a lot of work..got pictures somewhere.

Fuck that lol! I'll stick to 5-6 fish

I know one thing they won't ever be another thrown in the bottom of my boat again!! Fish box is not coming out !! Lol

got a picture somewhere,3 boats,16-18' flats...all full,i mean full.and the 18 foot boat had to make a second trip to get the rest. sold 7400 pounds of meat.you must loose somewhere close to half the weight cleaning them?

cajun I would like to see those pictures. I like comm fishing pics.

What does the meat taste like, must be really mushy if it falls apart when it contacts water?