also in WI Greater Redhorse and River redhorse are threatened species and they take knowing what you are looking for to tell them apart
https://moxostoma.com/redhorse-id-downloads/here is a chart to help identify them
many people think they are garbage fish , they are actually a sign of good water quality , they don't last in bad water
they work well for pickled fish
I haven't made it in about 4 years because of the amount of sugar and I can't do sugar anymore but here is the pickled fish recipe I used and ADC's recipe as well
Pickled fish
Cut fish into pieces not thicker than about ⅜ to ½ inch
#1
Brine stage. Soak fish pieces covered in brine a minimum 1 cup canning salt to 1 quart water room temp or colder.
I have also flopped pieces in a bowl of salt and packed in a jar then added water you can get a few more in that way.
Refrigerat and allow to soak for 48 hours minimum. It takes time for the salt to get through the fish.
You can go longer I kept some fish in jars for 6 months like this in the refrigerator
When you are ready to make it ready to eat you follow #2
#2
Drain and rinse in cold water then pack in 5% white vinegar for 48 hours
When finished drain and suppose of liquid this cures the meat chemically cooking it.
#3
Pack fish with onions alternating layers in jars
#4
4 cups white vinegar 5%
2 t whole all spice
4 t mustard seed
2 t whole cloves
2 t whole black peppercorns
2 ¾ cup sugar
Bring this mixture to a boil for 5 minutes to dissolve all the sugar into syrup.
Let cool and pour over packed fish in jars.
Place a bay leaf on top and seal jars
Refrigerate 24 hours before eating , keeps about a month in the fridge.
Alternate sauce recipes
ADC recipe
I'm in the process of making a small batch of pickled fish right now. 5 days ago I thawed out almost a 1/2 gallon of small crappie fillets and put them in the fridge in a 1/2 gallon jar with about a cup of non-iodized salt and filled it with white vinegar and shook it really well once or twice a day for the 5 days. Today I drained and rinsed it well and it'll be soaking in an ice water bath for an hour or two, until my brine is cool, to get some more of the salt out. For the brine I used 2 1/2 C white sugar, 2 1/2 C white vinegar, 2 tablespoons of McCormick pickling spice and 3/4 C Gallo white zinfandel wine (the cheap stuff). Brought it to a simmer on the stove to get the sugar dissolved, then stuck it in the fridge to cool. Sliced up a bug sweet onion. Once the brine is cool I'll layer the fish and onion in the jar then pour the brine over it, and back in the fridge for 5 days, then it should be ready to eat. The brine really smells great, I hope it turns out wonderful.
1/2 gallon plus a bonus 3/4 pint…