Gone Fishin

It is the time of year where fish swim in more places than the river. They weave themselves in and out of John’s thoughts and wanderings as he is faced with that ever-present thread of water winding it’s way around two sides of our property.

This year it has been proclaimed that we will can the suckers. That’s not slang. Suckers are fish. I remember times when I accompanied John on his night sucker hunts. He would wade into the water and be bumping into the things. They made a sound like kissing the top of the water. I even have a fairly descent recipe that I will share with you here.

One thing about fish runs. When they happen they happen and you drop everything to get to the putting-up. So that book we’re writing may get put on hold but hey we’re only practicing what we’re preaching.

Not so much suckers, but carp, are somewhat considered “trash fish”. Common, plentiful,difficult to eat and kinda ugly. So one is scoffed at when they actually speak of catching and eating. One day we were walking the river board walk and came upon a man geared to the hilt. We asked him if he was catching anything. In a lovely English accent he said he was fishing for carp. Now this guy had expensive equipment.He told us he had heard that this area (here in our little ‘ol town?) was some prime fishing for his beloved carp.Trash fish!? What gives? Well, let’s just streeeetch here. In other countries (that are not 3rd. world I might add) people are not of the same opinion. Our trash may be another persons delicacy. Anyway John felt a bit better after that (not that that mattered in what he would do anyway). I think it was more that what he had read about and experienced was proving true.

So prosume those rivers and lakes while the fish swim and reap a bit of relaxation out of it while you’re at it.

Clean and rinse fish and cut in pieces at least 1" shorter than the jar length
Pack in raw fish with skin side next to the glass
To each jar add: Quart jar (pint jar)
2 teaspoons salt (1 teaspoon)
3 Tablespoons white vinegar (4 1/2 teaspoons)
6 Tablespoons tomato juice (3 Tablespoons)
Do not add any other liquids or oil
Process in a pressure caner at 10 lbs. for 1 and 1/2 hours