Well, we didn't want them to go to waste! Frank suggested pickling them because suckers have a lot of tiny bones, but both of us prefer smoked fish, so we decided to try that.
3 qt water
1 1/2 cup pickling salt
1 1/2 c. sugar
3/4 cup spiced rum
1/4 cup lemon juice
9 cloves garlic
1 tsp lemon pepper
9 bay leaves
The fish went into the brine in a big pot and were refrigerated overnight.
A couple years ago, Cadence and I purchased a bunch of large stainless steel metal shelves at a restaurant auction for $5 (we had to buy the shelves to get the cutting board Cadence wanted.) Rog cut the rectangular shelves down into circular shapes to fit inside the smoker.
Rog says he seems to have a knack for making smoky fires, so maybe smoking meats will be his thing.
Tonight we feasted on a salad made with garden spinach, carrots and scallions, tomatoes (not from the garden), mushrooms, and roasted almonds, topped with the smoked fish (bones carefully removed) and drizzled with homemade honey-mustard dressing. Absolutely wonderful!
Now my clever husband can hardly wait to smoke a turkey in his new culinary device.