Fishing

This thread is for Sucker fish recipes. If you have some, feel free to add any that you may have.

Note: While the delicately textured white meat of most suckers is quite tasty, the boniness of these fishes can make their preparation difficult. While carefully scoring the fish then frying it in oil is one method to soften the bones, steaming and microwaving allows the meat to be readily removed, and both pickling and canning will soften the bones enough to be safely digested.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
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Cut three pounds of sucker into bite-size pieces.

Add enough white vinegar to cover the fish, along with 3/4 cup canning salt.

Mix, and let stand in the refrigerator for 5 days, stirring daily.

Rinse well and cover with cold water; let stand for 8 hours in the refrigerator, then drain.

In a separate pot, mix and bring to a boil 3/4 cup sugar, 1 tablespoon pickling spice, 3/4 cup dry white wine, 3/4 cup water.

Add raw onion rings and 1 1/3 cups white vinegar to mixture, and pour over the fish in a shallow casserole dish.

Refrigerate for 48 hours, then enjoy.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports