In this video, Mark Villarreal demonstrates how to expertly clean and fillet a massive alligator gar. Using a combination of professional knives, including the LCD956 Cleaver, Danco Serrated Knife, Danco Bait Knife, and Bubba 7-Inch Flex Knife, Mark extracts the most meat possible while ensuring safety.
📍 What You’ll Learn:
How to start at the tail and work up to the skull.
Tips for using the right knives for tough gar shells and delicate filleting.
Removing toxic gar eggs safely.
Filleting techniques for tender, delicious meat.
⚙️ Knives Used:
Danco Serrated Knife: https://amzn.to/3Cg8LSO
Danco Bait Knife:https://amzn.to/4fXMoPX
Bubba 7-Inch Flex Knife:https://amzn.to/3WqiigV
🎥 Filming Gear Used:
Go Pro Hero 11: [https://amzn.to/4j8JlqG]
👉 Gear Up for Your Next Catch:
Visit: https://www.lcd956baitandtackle.com
📱 Stay Connected with LCD 956 Bait and Tackle:
Facebook: https://www.facebook.com/mark.villarreal.37
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Don’t forget to like, comment, and subscribe for more in-depth tutorials and fishing adventures!
#AlligatorGar #CleaningGarFish #FilletingTips #BigFishCatch #MonsterFishCleaning #FishingGear #LCD956 #FishingSouthTexas #HowToCleanFish
Timestamps for Key Moments:
0:00-0:04: Intro: Mark introduces the task of cleaning a monster alligator gar.
0:05-0:13: Overview of prior cleaning videos and goal for today's cleaning demonstration.
0:14-0:25: Starting at the tail: Pinching the tail with pliers and using the LCD956 Cleaver to open the shell.
0:26-1:01: Cutting along the back to the top of the skull with the cleaver.
1:02-1:15: Switching to a short sharp knife for better control while separating the shell from the meat.
1:16-2:05: Careful cutting tips: Tilting the blade toward the shell to maximize meat recovery.
2:06-2:40: Cautionary advice about sharp shell edges and avoiding injury.
2:41-3:16: Removing the shell along one side; importance of practice and safety during this step.
3:17-4:00: Handling the tail soft spot for easier cutting.
4:01-4:40: Flipping the gar and repeating the same process on the other side for symmetrical shell removal.
4:41-5:06: Using a serrated knife to remove the tail and cut through the tough bony sections.
5:07-6:10: Separating the meat from the shell and dealing with sharp bone edges.
6:11-7:05: Exposing the eggs: Explanation of their toxic properties and ensuring meat safety.
7:06-8:00: Removing the remaining shell pieces and cleaning up sharp edges.
8:01-9:15: Cutting around the head area: Tips for snapping the neck cleanly and separating the meat.
9:16-10:30: Removing the first slab of meat from the gar and explaining the quality of the cut.
10:31-11:18: Removing and cleaning the belly meat, emphasizing its quality and avoiding waste.
11:19-12:12: Starting on the second side: Removing the slab quickly and efficiently.
12:13-13:10: Cutting the silver skin (tendons) with the Bubba 7-Inch Flex Knife for clean, boneless meat.
13:11-14:30: Preparing the slabs for rinsing and final clean-up.
14:31-16:00: Rinsing and bagging the gar meat for storage or consumption.
16:01-17:28: Wrapping up: Mark shares tips, thanks viewers, and encourages interaction (subscribe, like, and share).
17:29-End: Shout-outs to contributors and closing remarks about the importance of using alligator gar meat responsibly.
