I have a good source of 12" suckers right now.
I am chunking them and freezing them for use next fall for mink.
Is there a way to preserve them fresh so that they will stay fresh longer when thawed? Or thaw them and preserve them then? I was thinking SB, but I have never used it with fish.
Thanks
Jim

Tuck, you could chunk them into desired sizes and salt them. In a 5 gallon bucket, layers of salt, fish, salt, fish, salt, fish. Coarse salt is best this way and you can seal it up and it won’t stink. By “won’t stink,” I don’t mean leave it next to your bed. Lol. Maybe in a shop or garage. There’s not much of a smell to it.

2x but cat will like it next to bed

3x Next to the bed it is.

I would be tempted to steak some into the desired size and use the same cure that is used for salmon eggs. I haven’t tried it on fish but it really toughens up the salmon eggs, and that’s the biggest problem I’ve had with fish.
3 parts borax, 2 parts sugar, 1 part salt is a standard cure recipe. You can also add any scent you want right into the cure.

Suckers are good, and I really like oily bullheads, they last longer and all canines love em.