This recipe for pickled sucker sounds good. From the Manitoba gov't website.
http://www.gov.mb.ca/waterstewardshi...ion/sucker.pdf
"Suckers can also be cut into bite-sized chunks
and pickled to grace your hor d ouevres tray.
The fish must be pretreated in two brine solutions
before the actual pickling can be done. The first
is a salt solution of 3/4 cup pickling salt to one
quart soft water, in which the fish chunks are left
for 24 hours. The fish chunks are rinsed off and
then placed in the second solution: cover the fish
with distilled white vinegar and again let soak for
a period of 24 hours.
The fish are then packed into STERILE
pickling jars at which time you can exercise your
creativity and add any flavour enhancers that
tickle your taste buds: onion slices, lemon slices,
red pepper or pimento. The pickling solution is
prepared by combining the following ingredients
in a saucepan: 1 cup soft water, 2 cup white
vinegar, 3/4 cup white sugar, and 2 heaping
tablespoons of pickling spice. Simmer for fifteen
minutes. Cool a little before adding to the packed
jars. Allow the jars to mature for a few days and
then eat and enjoy."