Same here Farmer red  as  kids we use to dipnet white suckers by the bucket full during their spring spawning runs Great Lakes tributaries

for those of you who have never tried white suckers ! The meat is a firm white meat  and good tasting, white sucker seldom appears on a restaurant menu -- perhaps because the name lacks market appeal. As a result, white sucker is processed in a variety of ways for the market, often under the name "mullet." They are good either fresh or smoked and can be prepared in fish sticks or soups and chowders

canned recipe:
Dissolve 1 cup of salt in a 1 gallon cool water to make brine. Cut fish into jar length pieces. Let stand 1 hour in brine; drain. Pack into hot pint ball jars. Skin side next to glass, leaving 1" head space. Put open jars into kettle. Cover with hot brine. (1/2 cup salt to 1 gallon water). Boil 15 minutes; remove jars and invert to drain 5 minutes. Adjust caps, process 1 hour and 40 minutes at 10 pounds pressure.

heres a few links to other recipes http://www.ehow.com/how_4496580_can-mullet.html   http://www.mullet.net.au/mullet_recipes.html

have a great season on the water

Sorry to hear about your Dad, I hope he's doing well. Don't worry about the suckers - it's still cool here in Michigan - they'll still be running in a couple weeks.

farmer red sorry to hear about yer dad and like rod tender said....white suckers are the best eating of the suckers

Hey guy I don't have a recipe but did know a lot of folks that canned them. Most of us smoked them though. I wouldn't process them in a hot water bath most of the the old timers I knew used pressure canners to process them. You may want to check into the Ball Canning website for a safe recipe that uses a pressure canner. I found this one online: Salmon or Shad You will need:  Salmon or Shad  Salt  Water  Half pint or pint glass preserving jars, only, with lids and bands Directions: 1.) PREPARE pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 2.) DISSOLVE 1 cup salt in 1 gallon water to make brine. Cut fish into jar-length pieces. Let soak in brine for 1 hour. Drain for 10 minutes. 3.) PACK fish into hot half pint or pint jars, skin side next to glass leaving 1 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. 4.) PROCESS filled jars in a pressure canner at 10 pounds pressure 1 hour and 40 minutes for half pints and pints, adjusting for altitude.

well dad is home after a few days stay.he's on a bunch of antibiotics but,he said he felling better.thanks for your thoughts.ihave wrote down these recipes that have been sent.will be in mich this weekend rain snow or whatever may show up.taking a couple of poles just in case something may be biting.i need to wet a line and need some fresh fish to eat.

good luck to ya farmer red

got back home last night.wasn;t able to catch any keepr fish sat morning.really windy.we tried a couple differant lakes and streams.was only able to catch bass and a couple of pike.i should of bought a turkey tag this year,seen several of them within a couple miles of buddies place and heard several while fishing.never heard a shot.i guess that's the way it goes.buddy is going to try to come down here next week if we don't have to build an ark to get around.the channels and crappies are starting to hit here.i'll be fenturing back that way toward the end of next month.so ,don't catch them all.

sounds like ya still hada great time farmer red