-=> Quoting Dale Shipp to Jim Weller <=-

 JW> the meat is firm and good tasting
 JW> the name lacks market appeal.

 DS> I would not think that mullet would be much more entising on a
 DS> restaurant menu.

Perhaps "petit poisson de ruisseau"

They are full of fine bones but the bones are edible if deep fried
to crispy or dissolved away when pickled or pressure canned.

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     Title: Preparing And Cooking Suckers
Categories: Fish, Info
  Servings: 1 text file

    white suckers

Suckers are packed with fine bones so many people don't attempt to
cook/smoke them. But when you take the time to prepare the suckers
most of the time the bones will cook away. The first step is to
clean and scale the sucker and then filet them. I usually just cut
the filet part out leaving the back bone and head still together.
Leave skin on the filets! Then wash them off and place them in the
refrigerator to let them chill.

Then get a batter mix ready. Dredge the filets and place them in
the fryer; When the sucker filets began to float and turn light
brown grab your plate cause there done. Frying the suckers should
make the bones that are left taste like the crispy deep fried
coating.
                                                 
  From: Southendwalleyeslayer.Com/Sucker

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     Title: About Canned Suckers
Categories: Fish
  Servings: 4

           suckers

Probably the most popular way to use the savory sucker is to can
that sucker. You first have to clean/scale them. Then filet them
from the back bone leaving only the smaller bones. Then cut
the filets up into smaller pieces. Clean and wash and remove any
bones you want. Then there are many recipes; salt/vinegar/onion make
your own it is all good. Grab your pressure cooker and let the fun
began. The pressure cooker will also cook the bones and make them
unnoticeable.
 
  From: Southendwalleyeslayer.Com/Sucker

MMMMM-------------------------------------------------

Cheers

Jim


... Fish, to taste right must swim 3 times-in water, in butter and in wine

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