Suckers

[The Dipper]

Anyone have any other ways to eat Suckers I've been told the only way you can stand them is to smoke em'

[1sh0t]

put them in a garbage bag and drop them off at a local dumpster or put them in the garden


;)
Dan

[Big Al]

I've heard that if you grind them up into patties then they are equal to or better than salmon in any recipe that calls for it.

[Sailor]

If you like pickled Herring you'll also like pickled Suckers. And once you develope a craving for them, pickle: Gills,Crappie,Perch,Golden Shiners,Smelt and Pike.
Then follow Big Al's (OR 1shOt's)advice with the Suckers

[MGV]

The best way to have them is to grind them once. Then grind them again with your favorite seasoning. ANd then to patties. Oh yea make sure you soak them in salt and milk to kill the smell. Really they can be very good.

[L0ngbeard]

I would have to agree with 1sh0t. I heard a guy down at the huron river who was keeping them say that when you grind them all up and make patties out of them they are as good as any walleye or perch. I dunno about that, but he assured me that it was good.

L0ngbeard

[davedmg]

I filleted and skinned some a couple of weeks ago to make a fish stew. The stew was good but, the suckers were too mild tasting to make a memorable stew. .

I smoked some from the same batch. I then covered them with a sheet of paper toweling, sprinkled them with a few drops of water, and put them in the microwave for 30 seconds or so and served them with boiled red potatos. They were excellent! In fact, they were superb. Don't oversmoke them: when the flesh is opaque and flakes off the fillet they are done.

Incidentally, I just smoked up a 3-4 pound walleye and served it the same way as above. Outstanding!

[The Dipper]

Thanks

[quest32a]

my grandpa used to tell me the best way to eat carp, or suckers is to smoke them over an hickory board for a long period of time and then eat the board.

[Salmonsmoker]

Actually, Suckers - when caught in the spring, make better smoked fish than many other species. That is because suckers have course meat that accpets the smoke better than a fine meated fish.

They also make good fish sticks. Using pickled and smoked sucker meat, grind and stuff into SlimJim size casings and dry until they reach a chewy consistance.

Smoked or otherwise, they make excellent fish paddies. Double grinding removes most of the small bones.

Every spring I get a batch of Suckers for experimenting with new recipes. They are easy to catch, have fairly large amount of meat, and save a lot of Salmon, Walleye, and Gills in first-time experiments that may or may not turn out.

Salmonsmoker