When it comes to eating fish, the Sucker has not historically been among the first species to come to mind. However, in recent years this fish has become a delicacy of sorts in regions from the deep south to the far north. Sucker fish is characteristically bony, turning some off to it immediately; but knowing prepare a Sucker fish can open up a unique fish-eating experience for those looking to try new things.
Instructions
1. Clean the fish as you would any other variety. Make an incision just behind the gills on the underside of the fish all the way back to the tail fin. Remove the organs. Then, use the fillet knife to gently separate the fish's sides from the spine on either side. Precision is important to getting a nice, big fillet from the Sucker fish; carelessness can leave a lot of meat stuck to the carcass.
2. Gash the fish fillets thoroughly once you have cleaned the fish. Use a very sharp fillet knife to make incisions in the flesh. Your cuts should not go all the way through the meat; rather, cut just to the depth of the bones. This reduces the bony structure of the fish to tiny slivers that will crystallize when cooked.
3. Dip the fish into your favorite batter, and fry in an oiled pan on medium-high heat until the batter is golden brown and the fish easily flakes. Use a sieve or mesh strainer to lower the fish into the pan and back out again, as the gashing process can make the fillets subject to breaking.
4. Make fish patties for an alternative meal. Cut the fillets into one-inch cubes and remove the large, visible bones. Grind the cubes up in a food processor and then prepare according to your own personal tastes, adding bread crumbs, eggs and herbs if you desire. Fry like burgers and serve on a bun with tartar sauce.
Tags: Sucker fish, fillet knife, fish into
