In hot summer weather, the slow, heavily loaded boats often had to be lightened quickly to ensure that the entire catch did not become spoiled before reaching the markets.
The common practice of the time was to save the fully processed fish, since these commanded a higher price at market.
Due to the many small bones, it is rarely filleted; instead, the meat is usually minced and rolled with seasonings into "gar balls" to be fried as meatballs.
They have also been seen by some fisheries managers as inferior to introduced species such as brown trout for aesthetic reasons.
Because these native American fishes have limited and declining populations and are at risk of extinction, they are listed under the Endangered Species Act.