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I Hate Cleaning Fish, I Hate Cleaning Fish, I Hate Cleaning
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<blockquote data-quote="stocky" data-source="post: 95795" data-attributes="member: 1150"><p>arnold, suckers are a distant relative of the carp. they live in the streams here and go from 1-4 pounds each. during the winter when the water is ice cold they are great eating.. When fixed right, they have a taste almost as good as crappie at that time of year. they have alot of little hair like bones running the length of their body, so you scale them, filet them and leave the skin on and then score them every 1/4 inch down to the skin from the inside of the filet and then deep fry them and that cooks the bones up. canning takes care of all the bones with just scaling and gutting and de-heading them. they make outstanding filets fried or alot of people would can them and eat them like salmon cakes all winter long. in the warm water, i dont care much for them. at night, with a big light on the front of the boat you use a 12-14 foot gig pole with a heavy 3-4 prong gig on the end and spear them. i agree with you on the carp. i have had alot of people tell me how they can be fixed and taste great, but those same people, when i offered to get them some carp always turned them down----i dont think they actually knew how to make them taste good. we have alot of get togethers on the creek or river bank in the winter and gig fish and cook the fish and fried potatoes and just enjoy a winter evening, lots of fun</p></blockquote><p></p>
[QUOTE="stocky, post: 95795, member: 1150"] arnold, suckers are a distant relative of the carp. they live in the streams here and go from 1-4 pounds each. during the winter when the water is ice cold they are great eating.. When fixed right, they have a taste almost as good as crappie at that time of year. they have alot of little hair like bones running the length of their body, so you scale them, filet them and leave the skin on and then score them every 1/4 inch down to the skin from the inside of the filet and then deep fry them and that cooks the bones up. canning takes care of all the bones with just scaling and gutting and de-heading them. they make outstanding filets fried or alot of people would can them and eat them like salmon cakes all winter long. in the warm water, i dont care much for them. at night, with a big light on the front of the boat you use a 12-14 foot gig pole with a heavy 3-4 prong gig on the end and spear them. i agree with you on the carp. i have had alot of people tell me how they can be fixed and taste great, but those same people, when i offered to get them some carp always turned them down----i dont think they actually knew how to make them taste good. we have alot of get togethers on the creek or river bank in the winter and gig fish and cook the fish and fried potatoes and just enjoy a winter evening, lots of fun [/QUOTE]
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I Hate Cleaning Fish, I Hate Cleaning Fish, I Hate Cleaning
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