Smoked Sucker & The Legend Of The Sucker Moon.

Smoking Sucker the old way and some story telling.
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[@justinm9461]

Reminds me of when I was a kid. Going to to start the tradition again when mine is old enough to go fishing.

[@anvilgreenman]

The tale and everything you showed takes me back to the last great run of sucker and smelt as a kid I was 7 and the first suckers went directly on the smoke there was 10-15 grandpa grandma dads moms uncles and aunts and then all the cousins Great memories

[@randywithofapt2660]

Enjoyed the video. Very good basic info. for mental note. I've no doubt I'll experiment with fish of my local area. Thanks

[@whatup654]

Very informative. Thanks for the refresher course😁👍

[@throughjackscamera4432]

Informed and entertaining, thanks for sharing!

[@Sandy-_s]

Oh ya, yum! Thanks for doing the Great Lakes area!

[@marilynmatthews1]

Thanks. Very interesting to watch.

[@SouthernPatriot1]

Thanks for sharing another great video, Fred! Blessings to you my friend, Nikki.

[@QuantumMechanic_88]

Excellent advice about leaving the skin on and the Sucker Moon history lesson is interesting and awesome . All the best sent your way .

[@Meditation409]

Delicious!! Kinda reminds me of smoked rainbow trout...smoked chubs...smoked herring. ❤️❤️❤️

[@maccabeus-everydaysurvival5828]

Very well done and excellent info brother. Hanging them definety requires a more secure way than laying them. I lay mine as well to avoid loosing any. Thank you for sharing God bless you and yours and stay safe and stay strong

[@ModernRefugee]

Jehohadek Maccabeus-Off Grid and Everyday Survival they can be wired up by the head as well. I didn’t want to leave the head on this time. I want some people to try smoked fish, and I’m afraid it will turn them off to leave the head on lol.

[@northerngirlhobbies]

Caught some suckers... You are the first video that popped up in the feed. Watching now with the crew.

[@ModernRefugee]

Thank you and you guys take care

[@justusupnorth8262]

I remember the spring sucker run was a big event.Not many folks going after them any more. They are good smoked for sure.

[@MichaelR58]

Looks good, thanks for sharing, stay safe, God bless !

[@Ariel-xz8lg]

Thank you so much!

[@subdawg1331]

echo in this channel , very well done video, ok what an awesome video thank you so much ... shared this with my group... hmmmmm maybe pike too? yes

[@ModernRefugee]

sub dawg pike, walleye, perch, catfish it’s all good.

[@quittajean6578]

Damn that looks good

[@paparomesoutdoors711]

Very cool video enjoyed the moon story also new to your channel we are enjoying the sucker run here as well gonna try smoking them this week

[@ModernRefugee]

Papa Romes Outdoors welcome I hope you enjoy the channel!

[@northerngirlhobbies]

Great video thank you and I'm part Ojibway.

[@srepkie]

Nice job as always!

[@ModernRefugee]

srepkie thanks.

[@michaelmartuch]

Keep up the good work

[@Diebulfrog79]

Miss eating smoked Sucker. We have a different name for it , in Japanese..

[@vincezito3547]

I like the term modern refugee.

[@alittlesouthwindfarm3074]

My grandma canned sucker fish like salmon. So so good. Use to make salmon patties. Where are you located?

[@ModernRefugee]

Michigan

[@rickradetate3316]

Sucker patties!

[@2thewilderness]

I have no doubt, Modern Ref, that you'll survive. Keep the good info coming, and thank you.

[@ModernRefugee]

American Republic your welcome and will do.

[@bradlafferty]

Thank you for the instruction and the story. Question: do you keep a small fire going or just use coals? As well, any kind of steaming box? I do not know how to smoke and this is my first information on it. Thank you. I enjoy your channel.

[@ModernRefugee]

Nattering Springs I keep a small fire going. If the flames get to high I douse with a little water that I soak the wood in. I don’t use a steaming box. Thanks for watching the channel. I’m glad you like it.

[@bradlafferty]

@@ModernRefugee Many thanks for the information. It may come in handy in the not-too-distant future. Keep safe and well.

[@terrynoraturner1848]

Looks good. One of the things I miss moving from LA. is my access to fresh fish. Lived on the bayou. I always smoked in the drum on aluminum foil. I picked up a half cord of apricot wood yesterday . 24" base on the tree. I have to work to catch fish here. Good video, have to go spend a night and catch some catfish and use your brine. Will it dehydrate and store in a jar? Do you freeze it.

[@ModernRefugee]

Terry & Nora Turner cold smoking is better for long term storage, but takes longer. Hot smoked fish, like the video is best for eating in a week or so kept in the refrigerator or cold some how. It’s still cold here so it could be kept in a out building. I don’t recommend freezing smoke fish, it gets mushy.

[@dalehammond1704]

Back in the 50's to 68 we lived in western Michigan on Petty's bayou. During the winter, big suckers came into the bayous by the thousands. I only ate perch, bluegills and pike so if I speared one it was for target practice. I let a guy use my shanty when I was in school. He only wanted the suckers for smoking and canning. I guess he took them out by the basket fulls. One day while he was spearing a giant sturgeon come into the hole and settled on the bottom looking at the decoy. He spooked it and when I came home from school there was a trench on the bottom that was double the width of my muskie size spear.

[@bryanjones14]

I still fish pettys , we had a pretty decent year for bluegills and crappie this winter

[@hootowlholler3760]

That is a nice friend to share the Sucker fish with you. I didn't know it would take so long to smoke them. Did you have to re-wet the canvas at any time?

[@ModernRefugee]

HootOwl Holler yes it takes awhile to do them. Cold smoking takes longer yet. I only wet the canvas once, then tend the fire. If the fire gets to large, I will douse it.

[@kitfortney9207]

we use dip nets in Upper Michigan.very good when canned

[@withoutprejudice8301]

So is carp.

[@marygallagher3428]

Great video! Do you have to remove any bones from the Sucker fish before eating it?

[@ModernRefugee]

Mary Gallagher yes, the bone will pull right out.

[@marygallagher3428]

That's great, thanks!

[@scottbrown3444]

I really enjoyed this. could only have been better if you had a magical way to make this wonderful fish less bony!

[@aaronbeaudry5802]

Do you scale them? Thank you

[@ModernRefugee]

No, not when you smoke them typically. When they are smoked the skin and scales will peal right off like a orange.

[@aaronbeaudry5802]

Thank you

[@annettesaxman248]

How do you store them

[@ModernRefugee]

Annette Saxman now we store them in the fridge. They last several weeks in the fridge. If I was out on the trail, I’d use them in a few days.

[@annettesaxman248]

Modern Refugee. Thank you, my grandma use to can them