suckers

[Kyle]

Anyone have experience with smoking suckers? I know my grandpa used to get them on their run every year and smoke them. I think he was getting white suckers, but I've heard red horse suckers are better. I don't know why this would be true but I'm no expert.

Are they good?

[pushbutton]

The flesh is actually pretty good; not greasy and red like carp, but just a ton of bones. Had a place on a deep clean lake and would smoke a few smaller ones every year during the spring run. Like the taste better than tullies i guess, but not as much as deboned pike, catfish, sheepshead.....could be my issues with the bones though. Never tried a red horse. The ones we catch here on the sipp are pretty big and tend to shy away, don't know how boney they are. Regardless, always look forward this time of year as they are a blast to catch.

[tacklejunkie]

As a kid, we used to spear them out of the creek that flows out of Pike Lake through the Auto Club golf course. We would only spear the smaller ones and gave them to a neighbor who smoked them and ate them. We tried some once and they were good but I do remember bones being an issue.But flavorwise very tasty.

If memory serves, he used hickory chips

[delcecchi]

Aren't suckers traditionally ground up and used for fish cakes? I bet you could smoke them and then grind for smoked fish cakes, and that would take care of the bones.

[pikestabber]

I guess I've always heard the opposite...white suckers being better than redhorse. Not sure on flavor differences, and the bone issues are the same, but white suckers are definitely "meatier" and have a thicker fillet. We smoke a batch every year and then pressure can them...dissolves all bones for easy eating. Great for making a dip...diced up onions and jalapenos with mayo. Good stuff!