Suckers?

[DrJuice1980]

Anybody have any decent recipes for suckers? I've only had pickled white sucker and it was probably the best pickled fish I've ever had. Anything else to do with these guys?

Aint it about that time they start moving?

[Kidd]

Smoke'em.

I just use a simple brine of equal parts white sugar and salt. If I have a large batch I use 2 cups of each but a normal batch I use 1 cup of each. In my opinion they're OK tasting but nothing special. I like smoked Norther a lot better.

[DrJuice1980]

White sugar? Ive always used the brown. I suppose I could try the smoke route.

The smoked northern I've had was good but dry, made it a few times and it just seems to not get that flakiness of the oilier fish.

[delcecchi]

I would think that lean fish shouldn't be cooked/smoked to as high a temperature as oilier fish.

[Kidd]

White sugar? Ive always used the brown. I suppose I could try the smoke route.

The smoked northern I've had was good but dry, made it a few times and it just seems to not get that flakiness of the oilier fish.

I use white sugar in my brine for all fish other other than trout and salmon. If you like brown than by all means use it. It's a taste thing.

Also, when I'm doing an oily fish like trout or salmon I brush on some pure maple syrup towards the end of the smoke and a mix of fresh ground pepper and crushed garlic.

[eyeguy 54]

I have a hard time tasting a diff from brown to white sugar when smoked. maple syrup on tullies is a must! I better go thaw one.

[DonBo]

Quote:

I brush on some pure maple syrup towards the end of the smoke

Yep.

[DrJuice1980]

I would think that lean fish shouldn't be cooked/smoked to as high a temperature as oilier fish.

I've tried as low as 125 and it seems to be the same. I've also tried the fillet and the steaked out northern and still seems dry. Too much too little brine time? I usually shoot for 16-20hrs.

[Juneau4]

Try cutting the time down to 6 hrs. and go to 150 and brush some olive oil on them about every hour or so.