I can still remember the delicious fish fry's we had.
How to Make Sucker Salmon
- 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.