Sorry to interrupt the discussion. Here's my last sucker run fishing video for this season. Milwaukee River in Grafton with my boys
But he doesn’t any more. Came to a hard self realization that the Old Man carries some serious sense and sensibilities that can be learned from.Your choice.
You honor me with that comment.
My son used to pretty much tell me the same thing without saying it. I was the dumbest monkey in a troupe of monkeys.
“Yeah, Dad, get a life”. “You don’t know squat.”
Stitzo get a life
Stitzo, I have been around the country due to my job, we move about every two-three years. When we were down in the Ozark region of Missouri gigging suckers was a long standing tradition. I got to go on a couple gigging outing with some fellas I met fishing down there, and it was a blast. Anyway the procedure your are speaking of with scoring the suckers every 1/8 has been made rather simple by those guys. There is actually a scoring machine that has blades every 1/8” for about 25” worth of the steel it’s mounted to. It kinda reminded me of the old credit card machines that they used to lay your card in and swipe. You simply lay the fish in it and run the “arm” down and back up and it scores the fish. The couple times I went we had well over 100 fish that they scored in no time. Most of those suckers are consumed right there at the boat landing, with several cases of beer! Good times, anyway look it up, pretty cool little deal if you plan on harvesting a bunch. Good luck!
The Milwaukee River has suckers all over the place right now, including a big one called the Greater Redhorse Sucker. I caught a bunch of Goldens, Whites, and two Greater Redhorse Suckers up in Grafton.
The redhorse are biting like crazy on the Lower Wisconsin River right now. This video is from yesterday afternoon by Sauk City.
Here’s a strong suggestion for the folks who are gonna pursue suckers and other rough fish by means other than hook and line.
THOROUGHLY READ AND UNDERSTAND THE SPEARING, NETTING, AND HARVEST REGULATIONS!!!!
I was at Stockbridge on 4-3-2020. There was a couple there shooting or spearing small sheep. The warden was also there. Unfortunately for the 2 , rough fish spearing season on the ‘Bago system tributaries doesn’t open until April 21st each year. Also, unfortunately for one, they were doing it without a fishing license. Don’t know what their fines were.
On 4-18-20 I was there & 3 young men were also there with spears. I advised them of the ‘Bago rough fish tributary spearing season not opening until the 21st. One of them asked me how I knew that. “It’s in the regs”. His response was, “A guy told me it’s okay”. They did take heed of my advice.
On the 19th I was going to try some sucker grabbin’ and came upon, again, two different young guys with spears. I gave those guys the heads up. They’re response was different. One had googled a search for something to the effect of “rough fish spearing opener on Winnebago”. Okay, seemingly commendable. His first result showed “the Saturday closest to April 21st...”. That link took him to the actual regs which he did not bother to read. He was going by just the initial search result since that’s what he wanted to see. And there was clearly more to be read. Had he read the regs he’d have found out that spearing opener is for the MN/WI boundary waters. The warden and the judge would be going by the actual regs but he’d have none of that.
I should have, but did not, call 1-800-TIP-WDNR. An error on my part.
So, young guy, if you’re reading this, know full well I will not hesitate to make that call next season should you choose to do the same thing prior to April 21st. I doubt you’ll get by with just a warning from Officer Mike Disher, the Calumet Cnty warden, since you’ve already been made aware of it.
Any of them as far as I know Makaira. Whites are my predominant local species. Outstanding table fare. Just need to deal with 2 rows of fine Y-bones, especially toward the tail. Pickling or pressure canning dissolves them.
I’ve got 3 1/2#’s of fillets that I smoked yesterday. To give you an idea how much water content there is in them, they went in at just over 6#’s. The finished product is by no means dry. I’m going to skin strip some to make fish cakes/patties for tonight’s supper. I’ll run ‘em thru the grinder first to deal with the pesky bones I missed during picking. I’ll vac pac & freeze the rest.
I also have 3 1/2#’s of smoked chunks I did the other day, from which I’ll strip & grind some for a cracker spread. The rest get frozen as is for later use.
Did my first sucker fry the other day. Turned out really good for the most part. Scaled & filleted. Soak in salt water to help release the remaining slime. Some say as little as 1/2 hour. I go longer, whether for smoking or pan prepping. Scrape the skin side from tail to front to get the rest of the slime off.
And here’s the trick for handling those dang bones. Found it on You Tube. With the skin side down, score them to the skin vertically. Here’s THE KEY: The scoring needs to be 1/8” apart. Much more than that & you’ll still have bones. I had some with closer to 1/4” spacing & that was my only mistake. Dredge them in your breading, being sure to get it into the scoring. Deep fry @ 350-375 until they’re floating for a minute or two. Experiment til you find the right amount of float time to dissolve/melt/crystalize the Y-bones without over cooking the meat. Their high water content helps with this. They look cool as all get-out when they’re done. Think bloomin’ onion.They’re definitely more prep work than our beloved pannies & ‘eyes, but well worth the extra time & work. Especially these days when most of us have that time available. They are by no means a “junk” or “garbage” fish. They just need a little extra TLC.
Can anyone tell me which type of suckers are best for pickling or smoking, or are are they pretty much the same as far as quality? Thank you for the insight!