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Article: Alligator gar? 'This is good eating': As fisheries struggle to return to normal, some in Louisiana are making a buck off a lowly fish, writes Tim Jones. On the menu: Gar balls, gar steaks, gar stew. Bon appetit.
- Article from:
- Chicago Tribune (Chicago, IL)
- Article date:
- February 4, 2007
CopyrightCOPYRIGHT 2007 Chicago Tribune. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Tim Jones
Feb. 4--TRIUMPH, La. -- This is no ordinary fish tale, no beer-soaked, back-porch bloviation about the whopper that keeps getting bigger with each telling. This is a story of ever-so-modest renewal in a land of destruction, and it involves one of the oldest and perhaps the plug-ugliest freshwater fish in North America: the alligator gar, which is legitimately one whopper of a fish. Our story takes place in the bottom reaches of Louisiana's Plaquemines Parish, where the marshy land escorts the Mississippi River southeast into the Gulf of Mexico. For centuries the parish has provided livelihoods for fishermen who launched their boats and ...
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