lol, I don't know about the eggs...
The deal with gar is something about the meat, it "swells up" inside of you if you cook it like "regular fish." My brother-in-law's dad was a fanatic fisherman and after years of experimenting he finally hit on a method, in which he stripped the meat offa the fish and ran it through a blender, then basically made hushpuppies with it. Said it tasted great.
Too much work for me, especially given how hard they are to skin. It's a serious job.
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