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Ultimate Canned Sucker Recipe

Discussion in 'Share Your Fish Cooking Recipes.' started by REEL SCREAMER, Nov 29, 2015.

  1. REEL SCREAMER

    REEL SCREAMER New Member

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    This isn't exactly the best time to post this recipe, but after canning 50 lbs a few days ago and seeing how well it turned out, I decided to anyway. Manitoba salmon will turn out being 100% boneless (bones turn to mush) Catching sucker in the spring can be an extremely fun outing, and when you can make delicious canned sucker which lasts 12 months+ it makes it something I look forward to every year. I've also done this recipe with Drum and Whitefish as well, which turned out fantastic. The ways I enjoy this recipe most is straight from the jar with a little sweet red chili sauce or mixed with mayo and veggies in a sandwich, or on crackers for a great appetizer.
    I buy the largest aluminum roasters from the dollar store and double them up.
    The way I fillet my sucker - I slab it, leave the tail attached to the fillet, flip it over, cut the ribs out and then skin it, so you end up with just back strap and tail.

    -15 lbs fillets
    -3 cups canola oil
    -1 can diced tomatoes (800ml)
    -1.5 cups white vinegar
    -4 TBSP salt


    • Combine the above ingredients (except fish) in a bowl.
    • Add 3/4 of mixture into a large roaster with your 15 lbs of fillets.
    • Place on BBQ or in oven on 350F.
    • Stir every 30 mins for 4 hours.
    • Add remaining 1/4 of mixture as fluid evaporates.
    * BBQ is preferred as you don't have to worry about any spillage and it also adds a great BBQ flavor to the fish. If done in oven leave it open slightly.

    After 4 hours add:
    -4 cans tomato soup (250ml)
    -1 cup oil
    -2 cups vinegar
    Stir well and cook for 10 mins, stir again.

    Pack into jars and process (boil) for 2 hours. Jars should be completely covered in water but this is not 100% necessary. Gently tighten lids.

    Enjoy! ImageUploadedByTapatalk1448839487.388900.jpg ImageUploadedByTapatalk1448839500.508728.jpg ImageUploadedByTapatalk1448839509.857182.jpg ImageUploadedByTapatalk1448839523.873784.jpg ImageUploadedByTapatalk1448839540.493432.jpg


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    WalleyeSlayer, lewbank and Ernie like this.
  2. Ernie

    Ernie Administrator Staff Member

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    I used to do that almost exactly the same way. I added one cup ketchup and/or tomato paste. Sometimes I added a few table spoons of real lemon.
    Makes for great sandwiches. Better then store bought canned salmon.

    I never bothered taking out any bones at all. The vinegar takes care of them.
     
  3. Garth

    Garth Member

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    I know what I'll be doing this spring! Thanks for the recipe!
     
  4. WalleyeSlayer

    WalleyeSlayer Well-Known Member

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    Nice job! Will try that recipe too!