How to fillet a (Cretaceous?) gar fish

[Phillip Bigelow <bigelowp@juno.com>]

"Filleting a Gar (by Dan, Anglers on Line)
1.Take a very sharp CLEAVER and crack into the scales just behind the
head.
2.With TIN SNIPS, cut the skin and scales straight down the back where
you see the muscle segments from each side of the fish come together. 
3.Use your fillet knife to skin the muscles out, like any other fish. 
Try to keep from hacking into the fishes kidney since this will change
the flavor of the meat."

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Hah!  I figured that anyone who has found gar fish dermal bone fossils in
the field would appreciate this tidbit.  Especially the parts about the
cleaver and the tin snips.

I have never tasted gar (although I have heard that their current range
includes Fort Peck Res.)  Any comments?  (and please, no comments about
"it tastes just like chicken").

<pb>
--
"If you are traveling into the future in a time machine, and you pass a
person from the future who is traveling into the past, it's probably a
good idea to avoid eye contact." - Jack Handey