Gar is very tasty. If you filet them then you do not have to worry about the bones. They have a very long rib cage which leads people to believe that they are bony. I filet catfish too and after the hard exterior is removed (cut off tail fin, then take sheet metal scizzors and cut the length of spine to the base of the head. Then you can take a fillet knife and run it against the inside of the exterior shell and remove the meat that before you filet it) it isn't much different than catfish to filet. The bigger the Gar the tougher the meat so I would recommend grinding really big gar while making steaks out of the smaller ones.