Canned Sucker

Heres a recipe i do every spring with suckers.

For one pint jars, add:

2 tabelspoons ketchup
2 tablespoons vinegar
1 teaspoon salt
1 tablespoon olive oil

You can use a pressure canner at 10 psi for 90 minutes, or the way i do it is the "water bath" method. Put all jars in a big pot, fill with water to cover the lids. Just finger tighten the lids so pressure can escape and not blow up the jars. Bring this to a boil and once boiled, simmer for 3.5-4 hours.

Im eating a sucker sandwhich as we speak, thats what made me think of this. I went out this past weekend and netted a couple 5 gallon pails of suckers, and i think im going to get some more. I ended up with 20 pounds of canned meat, but i still have about 15 jars left. Im aiming to fill those up as well.

If you've never tried canned sucker, you're missing out!

I've heard that this is really good....would love to try it sometime!

Are both redhorse and white suckers good to eat? I thought only redhorse ones were the good ones.

Yes, they are both good. Last year at my other netting place we got a mix of redhorse and white sucker. This year i netted only white sucker in the creek beside my camp. They are both fantastic.

If only they had a more appetizing name, LOL! I know they are sometimes marketed as mullet, but really, that isn't much better :)

Glad you're enjoying your catch!

Quote:

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Originally Posted by LadyinRed

If only they had a more appetizing name, LOL! I know they are sometimes marketed as mullet, but really, that isn't much better :)

Glad you're enjoying your catch!

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You can call them whistling trout if that makes it more appetizing.
They have an amazing whistle.

.........and they are plentiful. They say there is a sucker born every minute! :)

I'll try anything once.

Never tried suckers

how do you prepare the suckers, filleted and skinned or scaled and chunked. I remember my grandmother used to have canned suckers. I think they were in chunks with the bone in. The cooking and vineger softened the bones. I don't think they had ketchup then, so likely just vineger. I was young at the time , but remember my dad and others going to Collingwood to I think the batta river. At that time they used spears. They might have a couple of feed bags full. Then there was a lot of canning to do. Old 243

Quote:

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Originally Posted by Hunter300

Heres a recipe i do every spring with suckers.

For one pint jars, add:

2 tabelspoons ketchup
2 tablespoons vinegar
1 teaspoon salt
1 tablespoon olive oil

You can use a pressure canner at 10 psi for 90 minutes, or the way i do it is the "water bath" method. Put all jars in a big pot, fill with water to cover the lids. Just finger tighten the lids so pressure can escape and not blow up the jars. Bring this to a boil and once boiled, simmer for 3.5-4 hours.

Im eating a sucker sandwhich as we speak, thats what made me think of this. I went out this past weekend and netted a couple 5 gallon pails of suckers, and i think im going to get some more. I ended up with 20 pounds of canned meat, but i still have about 15 jars left. Im aiming to fill those up as well.

If you've never tried canned sucker, you're missing out!

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Very interesting, I sure would like to try that. What's the taste and texture like? I've heard all canned fish tastes like salmon.
The one area I know around here at Clayton is a sanctuary in the spring so that's out. If any one knows any other spots where they run around here it would be greatly appreciated.

Cheers

Quote:

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Originally Posted by LadyinRed

If only they had a more appetizing name, LOL! I know they are sometimes marketed as mullet, but really, that isn't much better :)

Glad you're enjoying your catch!

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They do have a more appetizing name... "Northern Canadian freshwater red mullet"! Sold as whole frozen fish in many discount stores like no frills.