Sucker Salmon

Russ Myers

By
@Beegee1947

As a child I fished through the ice and caught many of these suckers.
I can still remember the delicious fish fry's we had.

Rating:
★★★★★ 3 votes
Comments:
Cook:
1 Hr 10 Min
Method:
Canning/Preserving

Ingredients

MIX THE FOLLOWING FOR EACH PINT JAR OF FISH

1 tsp
brown sugar
1 tsp
canning salt
1 tsp
white vinegar
1 tsp
butter
1 tsp
catsup

Step-By-Step

1Soak sucker (or redhorse) fillets for 1 hour in a salt brine strong enough to float an egg.
Remove from brine; pack in pint glass jars to within 1 inch of the top.
2Add mixture. Seal jars.
Pressure cook at 10 pounds for 70 minutes,(or 15 pounds for 50 minutes).
Let stand for 2 weeks.
Then open for a delicious treat.

About this Recipe

Main Ingredient: Fish
Regional Style: American
Other Tag: Heirloom