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Smoked Sucker

Prep Time1 day
Cook Time6 hours
Course: Main Course
Cuisine: American
Keyword: smoked sucker fish

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.