minky Posted March 24, 2019 Share Posted March 24, 2019 Anyone spear spring suckers? Any tips or tricks to it? Is it allowed to spear after dark with a light? Do you smoke the suckers or make fish patties? Quote Link to comment Share on other sites More sharing options...
smurfy Posted March 24, 2019 Share Posted March 24, 2019 I don't personally but have a friend up in Itasca county where his kid does. they can it and he says its like a tuna spread. its good smoked but bones galore. I've also had pickled sucker and no bad!!!!! Quote Link to comment Share on other sites More sharing options...
Mike89 Posted March 24, 2019 Share Posted March 24, 2019 I think suckers are better smoked than carp........ Quote Link to comment Share on other sites More sharing options...
delcecchi Posted March 24, 2019 Share Posted March 24, 2019 17 hours ago, minky said: Anyone spear spring suckers? Any tips or tricks to it? Is it allowed to spear after dark with a light? Do you smoke the suckers or make fish patties? Looking at the regs... page 66. My reading is no spearing after dark. bowfishing after dark is allowed. I would think the problem with smoking is that id doesn't solve the bone problem. Grinding or pickling would. Never done either so that just an opinion. Quote Link to comment Share on other sites More sharing options...
minky Posted March 24, 2019 Author Share Posted March 24, 2019 Thanks for the input. I have caught a few in the spring before. I smoked them and they were ok, maybe I need to try some other recipes. I really would like to make the fish patties. Quote Link to comment Share on other sites More sharing options...
pushbutton Posted March 25, 2019 Share Posted March 25, 2019 When the kid was young we used to net them, it was a blast running around in the streams. If you pressure cook them at 11lbs for 100 minutes or so, you can "get rid of" the bones, and did taste very good. Can also do a light smoke before canning. Tried scoring the fillets and deep frying as well as grinding them up for patties .......to "get rid of" the bones....... but still were a little bony. Quote Link to comment Share on other sites More sharing options...
tacklejunkie Posted March 25, 2019 Share Posted March 25, 2019 I’ve always smoked them. When I was a kid, the creek that runs out of Pike Lake through the golf course had a decent run but I haven’t done that in years so I don’t know if it still does Quote Link to comment Share on other sites More sharing options...
minky Posted March 26, 2019 Author Share Posted March 26, 2019 Thanks guys, looks like I need to give it a try! Quote Link to comment Share on other sites More sharing options...
bobbymalone Posted March 26, 2019 Share Posted March 26, 2019 Back home in Mizzura there was a little town that had a sucker festival on the spring. They get scaled, fileted with the skin on and then the meat is scored. Then they are breaded and into the deep fryer. Apparently the scoring lets the hot oil dissolve the bones and it gives deep fried sucker a distinct look. I thought they were pretty decent. Once you deep fry the heck out of something it just tastes like deep fry though. minky 1 Quote Link to comment Share on other sites More sharing options...
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