smoked me some suckers

[minnbill]

The fish are running in the rivers again.youngest boy ,Joe brought me home a dozen suckers.Made up a brine .1 cup white&1 cup brown sugar &one cup sugar cure to 1 gallon water. Soaked fillets over night and then rinsed and soaked in fresh water for one hr.Set fillets out in the sun for about an hr.5

after a good pellical formed Into the vault they go.smoked at 250 with hickory and cherry wood for about 3.5 hrs.and they turned out awsome

thanks for looking

[Kyote]

looks very good. nice and golden. I think I might be afraid to ask ....what the heck do they suck???

[SMOKE FREAK]

Im sorry Bill...round here when you say sucker, youre talkin about carp...Which i hear is a fine dish when fixed up right...

What kinda fish are you smokin?

[SmokinLee]

Thats why we skinney dip up noth here. I've had sucker smoked and then pickled. They are purty darned good. They are a bony fish and the pickling kinda dissolves the bones, or at least makes them edible.

looks very good. nice and golden. I think I might be afraid to ask ....what the heck do they suck???

[Kyote]

Thats why we skinney dip up noth here. I've had sucker smoked and then pickled. They are purty darned good. They are a bony fish and the pickling kinda dissolves the bones, or at least makes them edible.

Holly suckers I fell out of my chair. I have not laughed so hard in so long. thank you.

[JustSmoke2]

Actually here in Michigan we have a variety of suckers. Not to be mistaken with the carp. Suckers are a bottom feeder and actually look like they have lips. There a fun fish to catch and best times are in the spring when water temps are cold. There place here in Michigan that they smoke the fish right on the banks of the river. Most here in my area the best way is spearing them at night. Not an expert on this fish but as the water warms up the meat of the fish will seem to turn like mush when caught. So that is why they are most fished for in the spring usually right after a good a rain or high water.

[Bassman]

Looks good Bill! That brings back memories of sucker snagging in Michigan years ago. We would snag them out of the pool below the power house in Elk Rapids (by Lake Michigan). We'd get a couple of gunny sacks full and just gut, remove the head and tail and scale them. Then cut into chunks and pressure can in pint jars using 1/2 teaspoon of salt and a tablespoon of vinegar. After a couple of weeks, the only bone left was the backbone which is easily removed. We would open a jar and mix with crushed saltine crackers, salt pepper, chopped onion and 1/4 cup of mayonnaise. Fried in a little butter until brown, they made some great fish patties.

[HawgHeaven]

I've heard of them, but never have eaten them... they look and sound deelishus!!

[Meat Hunter]

Looks good Bill. Going to hit the trout stream here in Preston Mon or Tue. Get a few trout and a bunch of sucker.

[ALX]

Heck,,a shoe would be tasty smoked that way....Not sure if we have them suckers around these parts..

[GOT14U]

Very nice fillets there

[minnbill]

Heck,,a shoe would be tasty smoked that way....Not sure if we have them suckers around these parts..

LMAO.I/ve said the same thing about any meat in jerky and anything pickled

[BBQ Engineer]

Heck,,a shoe would be tasty smoked that way....Not sure if we have them suckers around these parts..

Now that's funny.

[curious aardvark]

Here's a few pics - apparently quit a large family of fish.

Look a little like a tench/roach cross to me (well the first pic does).

The smoked stuff sure looks good though :-)

[crusty ol salt]

just bumped into this thread today.... smoked & pickled carp and suckers, crackers and beers. brings back fond memories