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FROM SPEAR TO TABLE

Fish Care & Recipes

How to cool, clean and cook Michigan’s overlooked freshwater fish—with the care, knowledge and respect a harvested animal deserves.

Care for the harvest Choose your fish

Michigan resource links reviewed July 2026

01 · Stewardship

Eat what you harvest

Freshwater fish do not have to be familiar to be valuable. Burbot, suckers, redhorse, drum, carp, buffalo, gar and bowfin have fed people for generations. The work is learning how each fish should be handled—not deciding that an unfamiliar fish has no place at the table.

01

Take with purpose

Know who will eat the fish and how it will be prepared before entering the water. A legal limit is not a harvest goal.

02

Value local knowledge

Many overlooked species are traditional food fish. Learn from people who have cleaned, smoked, scored, canned and cooked them for decades.

03

Protect quality immediately

The difference between excellent fish and disappointing fish often begins with dispatch, bleeding, ice and time—not the recipe.

04

Use the edible yield well

Choose a method that fits the fish’s bones, skin, fat and texture. Good stewardship includes doing the processing work correctly.

Overlooked does not mean undesirable. It often means the knowledge required to prepare the fish was overlooked too.

Before every harvest

Legal to take does not automatically mean appropriate to eat.

Confirm the species, legal method, open water, season and possession rules. Then check Michigan’s current consumption guidance for the exact species and waterbody. Rules and advisories can change independently.

Michigan fishing regulations Michigan Eat Safe Fish Find your waterbody guide

02 · From water to ice

Protect the fish before you think about a recipe

Warmth, delay and rough handling diminish quality quickly. Build fish care into the dive plan and bring enough ice for the harvest you intend to keep.

  1. 01

    Secure and dispatch

    Control the fish, surface safely and dispatch it promptly and humanely. Do not allow a harvested fish to struggle on a warm deck or stringer.

  2. 02

    Bleed when appropriate

    For larger drum, carp, buffalo, catfish and other robust fish, cutting the gill arches soon after dispatch can improve appearance and flavor.

  3. 03

    Chill immediately

    Place the fish into a generous ice slurry or directly against ice. Keep the cooler shaded and drain excess warm water as needed.

  4. 04

    Clean promptly

    Gut or fillet the fish as soon as practical. Remove the gills, organs and dark kidney tissue along the backbone when keeping a fish whole.

  5. 05

    Keep it cold

    Refrigerate cleaned fish at 40°F or below and use it promptly. Cook fin fish to 145°F, or until opaque and easily separated with a fork.

Do not rinse cleaned fish with lake or river water.

Use clean potable water if rinsing is necessary, then dry the fish and return it to clean ice or refrigeration. Keep raw fish and its tools separate from ready-to-eat food.

03 · Basic cleaning

A simple gut-and-clean method

This is the starting point for fish that will be cooked whole, skinned whole or held briefly before final filleting. Species-specific methods below take priority when the fish has armor, heavy skin or extensive intermuscular bones.

  1. 1

    Set up a clean station

    Use a stable cutting surface, a sharp knife, clean towels, a waste container and fresh ice. Wear a cut-resistant glove when appropriate.

  2. 2

    Make a shallow belly cut

    Place the fish belly-up. Insert the knife at the vent and cut shallowly toward the gill plate without puncturing the digestive tract.

  3. 3

    Free and remove the organs

    Open the cavity, cut the connective tissue near the throat and remove the organs together. Avoid rupturing the gall bladder or intestine.

  4. 4

    Remove gills and kidney tissue

    Cut out the gills if the fish will remain whole. Scrape the dark kidney line that runs beneath the backbone inside the cavity.

  5. 5

    Wipe, dry and chill

    Wipe the cavity clean or rinse briefly with potable water. Pat dry, then return the fish to clean ice before filleting or cooking.

Sharp flexible fillet knife Cut-resistant glove Fish-skinning pliers Heavy kitchen shears Non-slip cutting board Cooler with abundant ice

04 · Overlooked freshwater fish

Match the cleaning method to the fish

These are not difficult fish because they taste bad. They are difficult because their skin, bones, fat, armor or post-harvest texture require a different method than a typical walleye fillet.

01

Burbot

Mild white meat · thick slippery skin

BeginnerSkin first

What makes it different

The skin is the obstacle—not the meat.

Burbot has clean, firm white flesh. Removing the skin before opening the body keeps the process controlled and prevents the slippery hide from complicating the fillet work.

Best usesButter-poached portions · chowder · tacos · fried bites
  1. 1

    Cut completely through the skin around the fish just behind the head.

  2. 2

    Grip the loosened skin with fish-skinning pliers and pull it toward the tail like removing a sleeve.

  3. 3

    Remove the head, open the belly and remove the organs without rupturing them.

  4. 4

    Take the two long back fillets, then recover usable meat near the tail and around the backbone.

  5. 5

    Trim membrane, dry the portions and keep them cold until cooking.

02

Suckers and redhorse

Mild traditional food fish · extensive Y-bones

IntermediateBone strategy

What makes it different

A standard fillet leaves bones inside the meat.

The answer is not to discard the fish. Choose a preparation that works with the intermuscular bones: hot-smoke and flake, cook and hand-pick for cakes, or score smaller portions very finely before frying.

Best usesHot-smoked spread · fish cakes · finely scored fried portions
  1. 1

    Scale or skin the fish, then remove the main fillets and rib bones.

  2. 2

    Trim the darkest lateral meat and any bruised tissue.

  3. 3

    For smoking, leave the fillet sections large so cooked meat can be flaked away from bones.

  4. 4

    For cakes, cook the fish fully, cool it, then flake it carefully by hand and remove bones before mixing.

  5. 5

    For scoring, make closely spaced cuts almost through the flesh without cutting through the skin, then cook thoroughly.

03

Freshwater drum

Firm mild fillets · manageable pin bones

BeginnerStandard fillet

What makes it different

Its reputation is harder to manage than its anatomy.

Small and medium drum produce firm, versatile fillets without the rows of Y-bones found in suckers and carp. Clean it cold, remove the skin and trim the narrow pin-bone strip.

Best usesBlackened sandwiches · kebabs · chowder · tacos
  1. 1

    Fillet from behind the head toward the tail using a sharp knife.

  2. 2

    Remove the skin and rib section.

  3. 3

    Feel along the center of the fillet and cut out the narrow strip containing pin bones.

  4. 4

    Trim dark or strong-looking meat from larger fish.

  5. 5

    Cut into fillets for searing or firm cubes for skewers and chowder.

04

Common carp and buffalo

Rich meat · Y-bones, fat and dark lateral tissue

IntermediateBleed and trim

What makes it different

Cold handling and careful trimming matter.

Bleed and chill these fish immediately. Remove the heavy skin or scales, belly fat and dark lateral meat. Use smoking, scoring or flaked preparations for sections containing Y-bones.

Identification matters: native buffalo species are not common carp. Treat them as distinct fish and harvest intentionally.

Best usesMaple-mustard hot-smoked portions · smoked spread · fish cakes
  1. 1

    Bleed the fish promptly and bury it deeply in ice.

  2. 2

    Scale or skin the fish, then remove the fillets and ribs.

  3. 3

    Trim the red lateral strip, belly fat and any strong-smelling tissue.

  4. 4

    Reserve the clean upper portions for smoking or carefully scored cooking.

  5. 5

    After cooking, flake the meat carefully and check again for bones before serving.

05

Longnose gar

Firm white backstraps · armor-like scales

AdvancedHeavy shears

What makes it different

Open the shell instead of trying to scale it.

Gar’s ganoid scales resist an ordinary fillet knife. Heavy kitchen shears or tin snips and cut-resistant gloves are the practical tools for opening the back and removing the two long loins.

Critical: gar eggs and roe are toxic. Do not eat them.

Best usesGar cakes · blackened medallions · tacos
  1. 1

    Wear heavy gloves and stabilize the fish on a non-slip surface.

  2. 2

    Use heavy shears to cut through the shell along the top of the back.

  3. 3

    Make cross-cuts behind the head and near the tail, then open the armor to expose the flesh.

  4. 4

    Remove the two long backstraps from the backbone and ribs.

  5. 5

    Trim connective tissue, discard all roe and keep the meat thoroughly chilled.

06

Bowfin

Mild when very fresh · texture softens quickly

AdvancedImmediate ice

What makes it different

Time and temperature determine texture.

Bowfin can soften quickly after death. Dispatch, bleed and pack it deeply in ice immediately. Clean it early and use it fresh rather than letting the fish sit warm or unfrozen.

Best usesCrispy bites · fish cakes · hot-smoked spread
  1. 1

    Dispatch and bleed the fish immediately after surfacing.

  2. 2

    Place it directly into abundant ice—not on top of a partially filled cooler.

  3. 3

    Fillet it similarly to bass, removing the ribs and skin.

  4. 4

    Cut the flesh into smaller portions as the skin is removed.

  5. 5

    Cook it fresh, or freeze clean portions promptly for later fish cakes.

Also worth knowing

Michigan’s bow- and spear-fishing rules include additional species in permitted waters, including bullheads, catfish, cisco, smelt and whitefish. This page concentrates on the fish whose cleaning method is least familiar. Always use the current regulations to confirm the exact legal species and water.

05 · Starter recipes

Cook for the fish you have—not the fish you wish it were

These recipes use each species’ natural texture and best processing method. Every recipe begins with correctly identified, legally harvested fish that has been handled cold and checked against the current consumption advisory.

Burbot · stovetop 30 min

Butter-Poached Burbot

A gentle, forgiving preparation that keeps the lean white flesh moist and lets its clean flavor lead.

View recipe

Serves 4

  • 1½ lb skinned burbot, cut into 4 portions
  • 4 tbsp unsalted butter
  • ½ cup low-sodium fish or vegetable stock
  • 1 garlic clove, lightly crushed
  • 1 lemon
  • 2 tbsp chopped dill or parsley
  • Kosher salt and black pepper
  1. Pat the burbot dry and season lightly with salt and pepper.
  2. Melt the butter with the stock, garlic and two strips of lemon peel in a wide covered skillet over low heat.
  3. Add the fish in one layer. Cover and cook gently, turning once, until the thickest part reaches 145°F, about 6–10 minutes depending on thickness.
  4. Finish with lemon juice and herbs. Spoon the warm poaching butter over each portion.
Sucker / redhorse · smoker Hot-smoked

Hot-Smoked Sucker Spread

Smoking firms the flesh and makes it easier to flake carefully away from the intermuscular bones.

View recipe

Serves 6–8

  • 1½ lb cleaned sucker fillets, skin on
  • 4 cups cold water
  • ¼ cup kosher salt
  • 2 tbsp brown sugar
  • 8 oz cream cheese, softened
  • ⅓ cup sour cream
  • 1 tbsp prepared horseradish
  • 1 tbsp lemon juice
  • 2 scallions, sliced
  • Black pepper and chopped dill
  1. Dissolve the salt and sugar in the water. Brine the fillets under refrigeration for 3–4 hours, then rinse with potable water and pat dry.
  2. Place the fillets uncovered on a rack in the refrigerator for 1–2 hours to dry the surface.
  3. Hot-smoke at about 225°F until the thickest part reaches 145°F. Cool under refrigeration.
  4. Flake the meat slowly by hand, checking repeatedly for bones. Measure 1½ cups of clean smoked meat.
  5. Fold the fish into the cream cheese, sour cream, horseradish, lemon, scallions, dill and pepper. Chill before serving.
Sucker / redhorse · skillet 40 min

Great Lakes Sucker Cakes

A practical use for fully cooked, carefully flaked fish after the larger and smaller bones have been removed by hand.

View recipe

Makes 8 cakes

  • 2 cups fully cooked sucker meat, carefully flaked and checked for bones
  • 1 cup crushed crackers or panko
  • 2 eggs
  • ⅓ cup mayonnaise
  • 2 tbsp minced onion
  • 1 tbsp Dijon mustard
  • 1 tsp lemon zest
  • 2 tbsp chopped parsley
  • Oil for the skillet
  1. Spread the flaked fish on a tray and check it a second time for bones.
  2. Mix with ¾ cup crumbs, eggs, mayonnaise, onion, mustard, lemon zest and parsley.
  3. Form eight cakes and coat lightly in the remaining crumbs. Refrigerate 20 minutes.
  4. Cook in a lightly oiled skillet over medium heat until browned and hot throughout, about 3–4 minutes per side.
Freshwater drum · skillet 25 min

Blackened Drum Sandwiches

Firm drum fillets hold together under high heat and work well with crisp slaw and a bright lemon sauce.

View recipe

Serves 4

  • 1½ lb skinned, pin-boned drum fillets
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • ½ tsp onion powder
  • ¼ tsp cayenne, optional
  • 2 tbsp neutral oil
  • 4 sturdy buns
  • Prepared cabbage slaw and lemon mayonnaise
  1. Combine the dry spices and season the fish on both sides.
  2. Heat the oil in a heavy skillet over medium-high heat.
  3. Cook the fillets until deeply browned and the center reaches 145°F, usually 3–5 minutes per side depending on thickness.
  4. Rest briefly, then serve on buns with slaw and lemon mayonnaise.
Carp / buffalo · smoker Hot-smoked

Maple-Mustard Smoked Fish

A sweet-tart glaze complements richer fish while hot smoking firms the meat for careful bone removal.

View recipe

Serves 4–6

  • 2 lb carefully trimmed carp or buffalo portions, skin on
  • 6 cups cold water
  • ⅓ cup kosher salt
  • ¼ cup brown sugar
  • ¼ cup maple syrup
  • 2 tbsp Dijon mustard
  • 1 tbsp cider vinegar
  • Black pepper
  1. Dissolve the salt and brown sugar in the water. Brine the fish under refrigeration for 4 hours, then rinse and pat dry.
  2. Dry uncovered on a rack in the refrigerator for 1–2 hours.
  3. Mix the maple syrup, mustard, vinegar and pepper.
  4. Hot-smoke at about 225°F, brushing twice with glaze, until the thickest part reaches 145°F.
  5. Rest briefly, then flake carefully and check for bones before serving.
Longnose gar · skillet 35 min

Longnose Gar Cakes

Poached gar backstrap produces firm flakes that hold together well in a crisp-edged fish cake.

View recipe

Makes 8 cakes

  • 1¼ lb trimmed gar backstrap
  • 1 cup milk or low-sodium stock
  • 1 bay leaf
  • 1 cup panko, divided
  • 2 eggs
  • ¼ cup mayonnaise
  • 2 tbsp minced celery
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • Oil for the skillet
  1. Poach the gar gently with the milk or stock and bay leaf until it reaches 145°F. Cool, then chop or flake.
  2. Mix with ¾ cup panko, eggs, mayonnaise, celery, mustard and lemon.
  3. Form eight cakes, coat with the remaining panko and refrigerate for 20 minutes.
  4. Pan-cook in a lightly oiled skillet until browned and hot throughout, about 3–4 minutes per side.
  5. Discard all gar eggs and roe during cleaning. They are toxic and are never part of this recipe.
Bowfin · skillet 30 min

Crispy Bowfin Bites

Use exceptionally fresh, well-iced bowfin and cut it into small pieces before a quick cornmeal crust.

View recipe

Serves 4

  • 1½ lb fresh skinned bowfin, cut into 1½-inch pieces
  • ¾ cup buttermilk
  • ¾ cup fine cornmeal
  • ½ cup flour
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp kosher salt
  • Oil for shallow frying
  • Lemon wedges and tartar sauce
  1. Keep the fish refrigerated until use. Soak the pieces in buttermilk for 15 minutes.
  2. Combine the cornmeal, flour, paprika, garlic and salt. Drain the fish and coat thoroughly.
  3. Shallow-fry in batches over medium heat until crisp and the centers reach 145°F.
  4. Drain briefly and serve immediately with lemon and tartar sauce.

Recipe safety

Hot smoke cooks fish. Cold smoke does not.

The smoking recipes on this page use a hot smoker and require the fish to reach 145°F. Home canning, pressure canning, pickling and cold smoking require tested preservation procedures and are intentionally not improvised here.

FDA safe food handling

06 · Respect the harvest

What responsible fish care does not look like

×

Shooting a fish before confirming its identity and legal status.

×

Taking a full limit without a realistic plan to clean, store and eat it.

×

Leaving a harvested fish warm while continuing to dive.

×

Calling a species “trash” because its cleaning method is unfamiliar.

×

Eating organs or roe without species-specific safety guidance.

×

Using an untested internet method for home canning, pickling or cold smoking.

07 · Tools that protect the harvest

Buy for clean work, safe handling and cold storage

The best fish-care tools are durable, easy to clean and suited to the species you actually harvest. A sharp knife and enough ice matter more than a crowded kit.

01

Knives and cutting tools

Flexible fillet knives, shears, skinning pliers and cut-resistant gloves.

Shop fish-care tools → 02

Coolers and cold storage

Coolers, kill bags, freezer bags and storage that protects quality from water to kitchen.

Shop cold storage → 03

Cleaning-station essentials

Non-slip boards, sharpeners, towels, gloves and tools built for repeated use.

Build the station →

The point of the harvest

A responsible harvest ends at the table

Choose the fish carefully. Protect its quality. Learn the method it requires. Then make food worth sharing.

Review the species methods

This educational page is not a substitute for current fishing regulations, waterbody-specific consumption guidance, professional food-safety instruction or tested home-preservation procedures. Confirm the fish, water, method and advisory before harvest and consumption.