I "borrowed" a commercial smoke house for a few weeks that makes deer and beef jerky. The fish were laid out on stainless steel racks and dryed out with the smoke. They turned out good, and I could do a couple of hundred pounds at a time. I brushed with butter and garlic rubs every day or so. I still like them fried
Them fillets don't just dissapear, somebody ate em.
There used to be some commercial fisherman on our part of the river here , till they got old and retired. [you know like a hundred or so]They were cool man, now there is guides for gar fishing and we get folks from wyoming, come catch a big gar.