the boy went down to the river today and caught 3 suckers

I have them in the salt and vinegar now Tuesday night they will be at their 5 days and can get pickling spice and sugar vinegar wine then 3 more days. I am trying the pickled fish recipe posted here a few times

Its great to hear that the baitfish are biting. I am getting fired up about catching some edible fish...
Just messing with you.
I have eaten sucker. It wasn't bad. It made a turd.

GCP I recommend you add more sugar. I used his exact recipe (except with crappie fillets) and it was very tangy.

they will be on the riffles here in a couple weeks

I saw the Night crawlers were up in the yard the other night. I usually put some set lines out with crawlers for carp to can this time of year. Only have a couple pints left from a large batch couple years ago. I'm busy with a Beaver job right now but think I may have found my next project.

he has 8 cups vinegar and 7 cusp sugar. do you think 8 and 8 would be about right and keep it 1:1 for the vinegar to sugar?

equal amounts seems easier to remember any how.

Maybe the original is supposed to be 7 vinegar and 8 sugar but it wasn't easy to remember???? LOL

I will need to go out and get some suckers to make some pickle fish. also some trout , when out monday and got only one but the river was up.

don't knock easy to remember when it works

one of my favorite recipes is cup O cobbler

cup O flour
cup O sugar
Cup O milk
1/2 stick butter
pinch of salt and it is supposed to be 2tsp but I just shake what I think is close in
that and a 15 ounce can of pears and 30 minutes oven at 350

toss the stick o butter in a cast iron skillet on the stove on low so the butter melts
pre heat the oven to 350.
mix the batter in a bowl
when the batter is ready and the butter melted pour the batter in the skillet over the butter
open the can o pears and use a fork to spread the pears out even and pour in all the juice

35 minutes oven at 350


I typically double it and do 2 cups of everything , full stick o butter and a 30oz can o pears

my kind of recipe

Go at least 8. Maybe a little lighter on the vinegar, there will be more than enough liquid if your jar is pretty full of fish and onions. I think next round I'll do half batches too. A gallon is a lot of pickled fish since I don't get much help around here eating it.

my wife and son eat pickled fish but the girls are not pickled fish eaters

the boy brought home a dozen today , they are all filleted up and skinned and soaking , will get them cut up and in brine shortly.

Its a PIA when the suckers are running. I fish for Trout in the Tribs. When the suckers are in you can't swing a fly in some areas without getting a sucker.
Don't know the size of the suckers your talking about but the ones from Lake Michigan are about a foot and a half long.
I always wondered why nobody ever caught and kept them for pickling.

If the suckers hand you lemons while trout fishing, pickle some lemonade.

these are in the sugar river.

not much for trout in there ,some catfish , small mouth and bass at times but the kids like catching the suckers they found a place where they get some decent action.

my son is mostly happy to be out of the house. as is his friend they drive separate and both have been under fairly strict quarantine now 14 days his friend has a 2 year old brother and grandmother living in the house with them so they are being more carful.

I fried up some fresh water drum and trout the same day about 2 years ago , my wife liked the Drum better than the trout SO I guess we will just keep eating limitless garbage fish.


now lake trout I really like those boiled

yup about 16-20 inches I get a 2 inch by 8 inch strip of meat approximately

Are the suckers boney? I only ever used them for northern bait.

Do you all score the fillets like we do down here

lots of small y bones but they cut easily with a knife

I am hoping the bones soften enough in the vinager that they won't be a problem when eating

I have just been cutting them to cracker sized pieces

We score the fresh filets and deep fry with cornmeal .