First things first, you have to find a nice lake, river, or stream and the right time of year to catch your suckerfish.

We chose to go to the Upper Peninsula, in Northern Michigan, during early spring when the suckerfish were headed upstream to spawn.

This makes it fun and easy to catch the sucker fish because they are all in a close area and are in pretty shallow streams.

Supplies

1.) Device for Catching Fish:

Example: Fishing Pole(s), Net(s), Bow Fishing Compound Bow and Arrows, or Spear

2.) Hooks and Tackle or Bait to Catch the Fish

3.) Gloves

4.) Bucket or Clean Older Cooler for Keeping Fish

5.) Knife or tools to take hooks off of the Fish

6.) Fillet Knife

Step 1: Catch Your Fish!

Get ready to cast your line, toss your net, or shoot your spear or arrows in the water!

Read up on the local rules and guidelines for fishing in your area. We went to a river that was public access but on the other side of the bridge/dam, we would have been fishing illegally if we were to have cast our lines off of the bridge. Be careful that you don't get fined by the DNR for doing something you shouldn't be doing and know your limits.

Each state and even location has guidelines and rules regarding limits on fish. We were allowed to catch an unlimited amount of Suckerfish per licensed fisherman but for Perch, we would have only been able to catch 25 fish each. There are also size limits on certain fish sometimes too!

Step 2: Clean and Filet Your Fish

1.) Make a single cut where the head ends and the meat begins, all the way through.

2.) Insert the knife in about an inch, and run the knife down the side of the dorsal fin.

3.) Once you pass the dorsal fin, push the knife all the way through. Use downward pressure and cut all the way out to the tail.

4.) Make several straight and shallow cuts towards the tail, to separate the fillet from the carcass. Don't use too much pressure or you will get bones in your fillet. Repeat on the other side.

5.) To remove the skin, hold down the tail end of the fillet, and run the knife between the skin and meat towards the head (where it was, at least.)

Step 3: Filet and Chop - Prepare Fish for Pickling

Additional Pickling Supplies you will need:

1.) 2 Quarts of Sucker Fillets Chopped Into Smaller Bite-Sized Chunks

2.) 1 Cup of Plain Non-iodized Salt

3.) White Vinegar

Combine your fresh fish chunks, salt, and white vinegar in a large container with a nice fitting cover. You will want to make sure that the vinegar covers all of the fish and that the fish chunks are submerged.

Gently stir to mix the salt and cover.

Leave sitting at room temperature for 5 to 6 days. Stir daily to break apart any pieces that stick together.

Step 4: Canning After the Waiting Period - Prepare the Brine and Can Your Fish

Supplies needed for the Brine:

1.) 2 cups of sugar

2.) 3 cups vinegar

3.) 1 cup of sweet white wine

4.) 6-8 peppercorns

5.) Jars

6.) Onion

7.) Pickling spices

After the required number of days, drain and rinse the fish very well. Allow fish pieces to stand 30 minutes in freshwater, then drain again. Pack pieces in the jars with onion slices.

Layer onion, layer fish, layer onion, layer fish, onion on top.

Optional: You may wish to add a 1/4 to a full wedge of lemon to each jar or additional fresh veggies (example: sweet peppers, jalepenos, etc.).

Step 5: After Refrigerating - Enjoy and Share!

Use a moderate amount of whole pickling spices, 2 to 3 tablespoons (use more if you desire a highly spiced fish).
Put vinegar, water, wine, sugar, and spices in a saucepan and bring to a boil. Let this cooldown.

Pour over fish and refrigerate.

This should be ready in 24 to 48 hours.

Fish may be made in double or triple batches but don't forget to re-proportion your recipe amounts. A covered quart pail may be used as the container.

Eat, share, enjoy, and repeat!