Smoked Suckers
By Mike Holmes
May and June in Michigan is a great time to take the kids out to harvest one of the best tasting smoked fish there are, Suckers. The weather is usually warm and spawning suckers seek out the small creeks and rivers to gather for this yearly ordeal. You can spear suckers in May or sit on the shore with a "glob" of worms any time they are spawning, to harvest this tasty fish. Harvesting with a spear is best after dark, using a light. A Michigan fishing license is required of those 17 years old or older. A good sucker spear can be purchased from any sportshop. Ron Nims, one of our MDAA members, sells hundreds of sucker spears to sportshops across Michigan. The tines are solid and hold up to the rigors rocks and gravel. A good metal file is a must to "touch up" the tips of the spear while harvesting suckers in creeks and rivers. This is great family outing stuff. The kids will have a great time splashing after the spawning suckers.
If you prefer to harvest suckers for smoking with hook and line, the fun is the same for the kids. The action is usually pretty steady and a nice fire will keep the kids occupied between catches.
Keep the harvested suckers on a stringer or in a cooler until ready to prepare them for smoking. Remove the head and entrails leaving the scales on the skin. You can either smoke the fish whole or filet them.
Now comes one of the most important parts of smoking the fish --- the curing with brine.
Use: 1 cup coarse canning (pickling salt), 1cup brown sugar, 1 gallon cold water, a "good squirt" or ¼ cup of pancake syrup.
Soak fish overnight.
Remove fish, rinse in clear water, damp dry with a towel. Place fish skin-side down on smoker racks with larger chunks of fish closest to heat source.
Smoke: Cut maple, hickory or apple wood (small 3-6 inches pieces) into small chunks, soak in water for several minutes or longer. On electric smokers, place wood chunks on heating pan. When smoking with fire, allow fire to turn to coals, then add wet chunks of wood as needed. Smoking temperature should range about 200 degrees. After 3-4 hrs., check a piece of fish to see how they are doing. If they need more cooking, look again after ½ hr. intervals. When finished, allow to cool, the smoked fish can then be refrigerated.
This brine solution can be used for curing all types of fish or meats.
If you prefer to harvest suckers for smoking with hook and line, the fun is the same for the kids. The action is usually pretty steady and a nice fire will keep the kids occupied between catches.
Keep the harvested suckers on a stringer or in a cooler until ready to prepare them for smoking. Remove the head and entrails leaving the scales on the skin. You can either smoke the fish whole or filet them.
Now comes one of the most important parts of smoking the fish --- the curing with brine.
Use: 1 cup coarse canning (pickling salt), 1cup brown sugar, 1 gallon cold water, a "good squirt" or ¼ cup of pancake syrup.
Soak fish overnight.
Remove fish, rinse in clear water, damp dry with a towel. Place fish skin-side down on smoker racks with larger chunks of fish closest to heat source.
Smoke: Cut maple, hickory or apple wood (small 3-6 inches pieces) into small chunks, soak in water for several minutes or longer. On electric smokers, place wood chunks on heating pan. When smoking with fire, allow fire to turn to coals, then add wet chunks of wood as needed. Smoking temperature should range about 200 degrees. After 3-4 hrs., check a piece of fish to see how they are doing. If they need more cooking, look again after ½ hr. intervals. When finished, allow to cool, the smoked fish can then be refrigerated.
This brine solution can be used for curing all types of fish or meats.