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
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