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Haven't Tried Suckers, But This Works Good on Northern Pike.
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I like to smoke my fish whole, so I had to modify this recipe some in order to be able to submerge the entire fish in the marinade. I do normally cut Pike in half to fit in the smoker. Here's my modified version of the marinade: 1 gallon water 2 cups kosher salt 1 32 oz. teriyaki sauce 1/2 bag brown sugar 1/2 jar ground garlic cloves Very important, KEEP FISH COLD UNTIL SMOKING! Put fish in marinade and refrigerate 18-24 hours. Rinse fish off, (all the flavoring you want will be absorbed into the fish), allow to dry on racks for 1-2 hours before smoking. Hope this is what you were looking for.