On carp you filet it & cut out the mud vein between the top & bottom portions. With gar you split it along the back with a hatchet, peel it down about mid-way & cut out the loins, sort of like backstraps if you will. Both need to be soaked in brine before cooking, but it can be pretty good if you're willing to take the time to do it. They take on a good smoke flavor on the grill.