I read an article in Fur, Fins,and Feather magazine years back that stated Creek Chubs are tasty if cooked right. These are six inch average minnow type schooling fish that are found in most streams in these parts (central Indiana). The have habits similar to trout and we used to fish for them when all else failed for fun as kids. They can grow larger than six inches but the larger ones are leery. I recall fishing out on my property for them several years back with my flyrod. It seemed that there were always a few very young smallmouth bass in the schools thinking they were part of it . If you catch a Creek Chub never throw it right back into the school because it WILL tell the others and they WON"T bite again. Trust me on that. They will take very small lures like trout too. I think they were deep fried or cooked like Sardines Cajun style. I don't recall but they might have been smoked like Kipper as well. Also read years ago in the Indianapolis sunday paper sports section, the articles from Bayou Bill. My father was a printer and knew him. I have an autographed book he wrote somewhere. He pointed out each spring about this time (feb, march) that suckers were in season. I always caught a few with doughballs while fishing for carp for fun but the most mentioned way was to snare them. Not sure if a trapping liscense is required for that or not..He wrote that they were good deep fried. I'd only take them from clean waters however. Fishing for these small fish with ultralight tackle or a flyrod might make a fun time out of an otherwise boring day. Just wondered if anyone has actually tried eating Creek Chubs or Suckers. I never tried them but they are fun to catch when everything else fails. Once I filled a huge pickle jar with Creek Chubs and rendered them all down to make fish oil but that's another story entirely.

Never tried em @bullseye. Thats called "bait" around here. I do enjoy sardines though. I would imagine it would be similar if prepared the same way? Caught from clean water is a plus.

As an aside, sardines warmed on a wood stove in the tin are better than when served at ambiant temperature. Very good with crackers and a cheap beer.

Cheezywan

My dad and I used to hunt with some friends that would catch suckers in the spring from the area creek. They would then pickle them like Herring. They were simply unbelievable!

I fish for Walleye in Minnesota. When I was out on Lake Winnebigoshish the Northern Pike would bite off my spinner rigs. Most people considered them unwanted and threw them back because they are hard to clean. I was talking to an old local Native American and his wife at a boat ramp and they said that pike are excellent pickled. That's what they were fishing for.

I've used them for bait but I find it it hard to keep Creek Chubs alive for very long at all so they don't make very good live bait.

We use chubs in harnesses as dark house spearing decoys too!




Hammer-handle and snake northerns are great pickled!!!


George

Yes the northerns are excellent that way as well. The vinegar dissolves all of the y bones. The flesh is pure white and very firm. If you like Herring you'll love northerns this way as well.I fish for Walleye in Minnesota. When I was out on Lake Winnebigoshish the Northern Pike would bite off my spinner rigs. Most people considered them unwanted and threw them back because they are hard to clean. I was talking to an old local Native American and his wife at a boat ramp and they said that pike are excellent pickled. That's what they were fishing for.

We used to own a little piece of property that had a creek along the back side. The creek was maybe 10-12 feet wide but it had a few deep holes. Me and my dad would walk in their with some line, and a few hooks. We cut a whippy little hickory stick on site and caught tiny little bream out of that creek. Most of these probably were not more than 3" long.

They were some of the most delicious fish I can ever remember eating.

Us southern fellers don't know about pickling fish, we rolled them in cornmeal and gave em' swim in hot Crisco.

Us southern fellers don't know about pickling fish, we rolled them in cornmeal and gave em' swim in hot Crisco.

I don't know how to pickle em either KenK. My parents are from southern Iowa(both of them). Roll in egg and cornmeal.Hot lard for a "bath" worked for small catfish. I like most fresh water fish that way. "Bait bucket" fish might be a different animal here? By the way, I'm from Oklahoma(born there).

I think small fish are easier to cook. They are harder to clean. They do "taste" better. I prefer lard over "Crisco" (the vet "says" that I have low chloreseral. I need to be carefull about eating too much "low fat" food!).


Cheezywan

I have eaten some creek chub, and if I recall correctly they were somewhat like young catfish. best fith the flour or cornmeal in a deep fry.

I can tell you that suckers,in the early Spring,are good food fish.
But when the water STARTS to warm up,leave them alone.
Frank

Bullhead catfish bite this time of year too. Iv'e caught them when it was snowing before. Not sure about Yellow Belly Bullheads. Those are the kind I used to cook up but I never tried fishing for them in cool weather .

Suckers can be smoked and canned.

Bullhead and small catfish-(up to 12-14") can be smoked. Just gut and gill and pack in dry salt overnight-rinse and smoke. The skin will peel very easily just prior to eating-with crackers, cheese and your favorite beverage.