Smoked Sucker
Ingredients
- Whole Sucker Fish
- 1 Cup Kosher or Pickling Salt
- 1/2 Cup Ketchup
- 1/2 Cup Brown Sugar
Instructions
- Cut heads off suckers
- Cut open the belly and remove guts
- Remove fins and tail
- Cut rib cage along the spine so the fish will lay open on their own. This works best with a heavy butcher scissors.
- Rinse with clean water
- Sprinkle or rub with salt and pack in ice
- Refrigerate 24 hours
- Rinse both sides of fish to remove salt
- Mix brown sugar and ketchup and spread on the fish
- Smoke 170-240 degrees for 4-6 hours. We smoke with hickory and applewood, but you can choose your own favorites
Notes
Store smoked suckers in the refrigerator for a couple of weeks. Freeze them for longer storage.
