Sucker Run

Displaying 1 to 10 of 573 Posts
4/24/16 @ 4:31 PM
daredevil
daredevil
USER since 4/2/13
Anybody having luck in central WI with sucker or red horse this year? I am having a difficult time figuring them out with the high water early on and wouldn't be surprised if they are done running. If anybody is willing to share information you can PM me. Thanks

Daredevil

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4/13/16 @ 3:48 PM
FISHING REPORT
toothycritter2
toothycritter2
USER since 12/28/15

MOON PHASE
First Quarter

CONDITIONS
Sunny

AIR TEMP
36° - 40° F
suckers were running last weekend in central WI east fork of the black went out for 3 hours each day ended up with over 60 mainly reds and a few blacks. good size to all a few dinks. All still full of eggs out of all only 3 males hopefully still going this weekend will go try one more time need to get some more for pickling and smoking. also pulled on 20" northern in on a crawler.

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4/7/16 @ 3:41 AM
FISHING REPORT
cabinbum
cabinbum
USER since 4/1/10

MOON PHASE
New Moon
rinse with cold water..... thats why my last batch tasted more like blind robins than suckers.. lol Blushby the way ,i'm right by east branch and water is to high to see any thing. F.D.L river, Fond Du Lac co.

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4/5/16 @ 6:00 PM
Jerry Tipping
Angler's Pride
MEMBER since 12/26/07
This is the brine and method I use for all my smoked fish. You just have to adjust the time by thickness of the fillets. I like for white bass.

Jerry

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4/5/16 @ 5:23 PM
Huntin n fishin
Huntin n fishin
USER since 4/5/16
Thanks Jerry that will be a great help. I've done a lot of smoking of fish but suckers have never turned out but I haven't done them even close to this

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4/5/16 @ 3:56 PM
Jerry Tipping
Angler's Pride
MEMBER since 12/26/07
Huntin n Fishin;

Here's one for you

Fish Smoking Brine

• 1 gallon of water at room temperature • 2 cups pickling salt • 1 cup brown sugar • 1/3 cup lemon juice (fresh squeezed) • 1 tablespoon garlic powder • 1 tablespoon onion powder • 1 tablespoon ground allspice (slowly add to the brine to avoid clumping ) • 2 teaspoons white pepper ( substitute cayenne for a spicier taste) Brine in glass, ceramic, or stainless steel container for 24 hours (never use an aluminum container) Rinse with cold water if desired to reduce saltiness. Lay fillets on racks for two hours to air dry until pellicle forms. (A small fan can be used to aid in drying). When a pellicle forms the flesh will have a shiny film that is slightly sticky to the touch. Place racks into smoker and bring heat to 120 degree for 1 hour. Turn on smoke and increase temperature to 160/180 degrees until desired doneness. Internal temperature must reach at least 160 degrees. Times will vary depending on type of smoker used and species of fish being smoked. Store smoked fish in the coldest section of your refrigerator. Temperature must be below 40°. If your refrigerator cannot maintain this temperature, freeze the fish in vacuum seal bags until ready to use.

Smoked fish crumbled and mixed with finely diced onion and mayonnaise makes for a great cracker spread. These instructions are intended as a guideline only.

Keep a tight line!!!

Jerry

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4/5/16 @ 12:10 PM
Huntin n fishin
Huntin n fishin
USER since 4/5/16
Keep in mind I said smoking not pickling.

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4/5/16 @ 11:50 AM
Perchslayer1645
Perchslayer1645
USER since 1/22/16
Really???? Read the post directly under yours

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4/5/16 @ 9:44 AM
Huntin n fishin
Huntin n fishin
USER since 4/5/16
I was wondering if anybody had a recipe for smoked suckers and the proper techniques when smoking them. I've tried a few times and end up more with a soggy muddy tasting fish. Thanks for any advice.

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4/5/16 @ 8:18 AM
Jerry Tipping
Angler's Pride
MEMBER since 12/26/07
Regalt45; Here's a link to the one I have posted on my web site. This is the one I have used for many years.

Keep a tight line!!!

Jerry

http://www.outdoors911.com/reports/showthread.php?49229-Pickled-Fish-Recipe-reprint&highlight=pickled+fish+recipe

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