>>2794661This was my first year taking part in sucker harvest. I brined and hot smoked 3 in the "classic" style where you split them next to the ribcage leaving the belly holding the 2 sides together, bones and skin on. Bones are still a pain in the ass but super delicious, like bologne. I ran one through the meat grinder to crunch y bones then mixed it with cream cheese and dill, made an incredible dip.
I just can't get into pickled fish.
I want to try pressure canning apparently that works for bones, too.
