It is once again that time of year. Spring has arrived and the first heavy rain of the season signals the beginning of the sucker run. Suckers move into the fast moving tributaries of larger bodies of water to spawn, making them an easy target. Some people like to fish for them, but I prefer to grab my bow, or sometimes a spear and head to the shallow creeks that feed Lake Michigan.
The sucker is not a very sought after fish by fisherman because of their physical appearance and feeding habits, but they actually have a great tasting fillet, with firm, white meat similar to that of a Whitefish.
Knowing that these fish are decent table fare, I recently went to a local Lake Michigan tributary to catch a few. I called up my cousin Jesse and had him meet me there to hopefully fill a cooler with fresh suckers.
He volunteered to push some of the deeper holes to flush some suckers into the shallow rapids where I could get a few shots. I asked him if he had waders, but he started to strip down and walked into the chilly water. I couldn’t believe he raised his hand for this job.
After about 30 minutes of running fish drives I had 15 fish in the cooler. Enough to fill a couple of pickling jars. Although it didn't take long to shoot this many fish, I had actually hit the spawning run quite early. I know from experience that when the fish are running in full force they can fill the creek so thick that you would think you could walk across the top of them.
Whether you're going after suckers with a rod, a spear, or a bow, witnessing the spawning run is a unique experience. Suckers taken from cold water early in the year are very tasty also. The only problem I have with them is that they have Y-bones, much like a northern pike, so most people tend to either pickle them, or grind them up and make them into fish cakes. I've had pickled Northern Pike, and I honestly can't taste the difference between that and my pickled suckers. Pay attention to the early spring rains and go find yourself some spawning suckers to enjoy for a meal.
SUCKER CAKES
In a large saucepan, melt five tablespoons of butter over medium heat and blend in flour. When mixture bubbles, slowly add milk, stirring constantly until it thickens. Add salt, pepper, red pepper, onion and parsley and blend well. Remove from heat and stir in fish. Cover and refrigerate for four hours.
Form mixture into 12 balls. Dip balls in beaten egg and roll in cracker crumbs. Heat remaining butter and cooking oil in a large frying pan over medium high heat. Add fish balls, flattening slightly with spatula. Fry until brown and hot throughout. Serves 4 to 6.
11
Obscure Adventures Magazine
BONUS FEATURE
RUNNING WITH SUCKERS
Don't Miss an Easy Meal
By: Tony Denboer
Suckers run up streams swollen by spring rains to spawn. Nice weather following a significant rain is a great time to look for them. Pickled, smoked, or ground into fish cakes, suckers makes a great meal.
INGREDIENTS
3 packed c. flaked, cooked fish
7 tbsp. butter
5 tbsp. flour
1 1/2 c. milk
Dash of salt, pepper and red pepper
2 tbsp. minced onion
1 tbsp. finely chopped parsley
1 egg, beaten with 2 tsp. water
1 c. finely crushed saltines
3 tbsp. cooking oil