Sucker

[gonefishin]

The camouflaged suckers that are small but plentiful in most southern streams are Northern Hog Suckers, but the common name is Hog Molly in many areas.

I have seen a lot of those camo fish. I wondered what they were. Thanks.

[Terry Beeson]

Of course then there is the "OAF sucker"... Believeius Anythingius... Those are the ones on this forum that believe anything I say...

Quillbacks, Chubsuckers, Redhorses, and some if not all carp... Are these not all considered sucker fish? I suppose anything under the family "Catostomidae" would be considered a sucker?

[gonefishin]

Of course then there is the "OAF sucker"... Believeius Anythingius... Those are the ones on this forum that believe anything I say...

HEY! Are you pointing that at me? Remember pointing isn't nice even if I do resemble that remark.

Quillbacks, Chubsuckers, Redhorses, and some if not all carp... Are these not all considered sucker fish? I suppose anything under the family "Catostomidae" would be considered a sucker?

Huh? You mean your posts aren't all the truth the whole truth and nothing but the truth so help you god?

Carp don't fit in the fish category. They are something else and are certainly less than excellent table fare. Although I have heard that their lips make excellent calamari rings.

[Tightline]

Ozarkers tend to call em like they see em,thats why we have so many different kinds and colors of Morel Mushrooms.The first time my son seen a Hog Sucker he called it a Desert Storm fish,so thats what I call them to this day.I really think that the White Sucker in its youth is White but the older they get the darker and more blueish grey they become,and thats where we get the Blue Sucker,maybe, I don't know,I do know that if you fillet and score these fish to cut through the bones and deep fry them at 300 degress till they float,you just can't find any better eating. The Yellows are the best,and I have grabbed all 3 colors plus have seen the Desert Storm fish in Bull Creek,so I know they are in Taney.

Oh and Terry,you forgot about the other species here on OAF

(Believeius Nothingius)

[Al Agnew]

Keep in mind too that carp aren't in the sucker family, but in the minnow family. Carp and goldfish and grass carp and those bighead carp that whack people up the side of the head in the Mississippi these days are all big minnows, not suckers.

[Kayser]

Surprisingly, grasscarp have fairly white meat. Icing them down overnight helps get them whiter. If the fish is 12 lbs or under, treat like a large sucker. If you get one over 15 lbs, filet the fish, leaving the scales and skin on. Then take a clever and take the ribs off the backbone so that they are attached to the fillet. Separate into 4 pieces. Save the ribs. When sliced individually and fried in cornmeal without the skin, you're left with a "carpcicle," the single rib bone acting as a handle as you mucnch on the rest of the meat. Not quite the same as a redhorse, but still pretty good.

Rob

[Terry Beeson]

I was in a fish market years ago buying some catfish for a fish fry. The lady behind the counter was chopping up a fish with a clever. I asked her what she was doing, and she told me "making buffalo ribs..."

She had some Buffalo her hubby had caught along with the catfish out of the Arkansas River. The ribs, much like what Rob described, looked good and she gave me a few to try at the fish fry.

MMMMMmmmmm.... surprisingly VERY good...!!!

[Wayne SW/MO]

If you get one over 15 lbs

My grandma use to bake them, her standard was 12#. She'd skin them and remove any colored meat and then bake. The bones were all large enough to not pose any danger.

[gonefishin]

I have heard the big Head Carp are really good eating. Especially smoked. Anyone tried them?

[Terry Beeson]

I tried smokin' a big head carp back in my teens... but couldn't keep the dang end lit!!!