I believe this is a white sucker - brethern to those that were netted from northern Minnesota streams by my brothers, cousins and me all through the 1980s and beyond (the most we ever got in one landing net at one time was 16). I can't be 100% sure on the ID though... roughfish.com folks will correct me if I'm wrong. I picked her up while scouting for carp yesterday.
Looking for cooking methods other than smoking... I like that technique, but I don't like firing it all up for just one fish. I tried this bit:
1/2 tbsp unbleached flour
1/2 cup milk
fresh ground black pepper
1/2 tbsp butter
This is a basic recipe from our Better Homes & Gardens bit.
Sautee sucker fillets in oil (should have used butter) with fresh chopped parsley for a few minutes, then add white sauce, more parsley and reduce heat to simmer... for ~10 minutes.
If you want to maintain health and keep organophosphate out of your system: use cast iron pan only, and organic ingredients.
Review: not great, not bad. It really didn't have a lot of taste to it. The pepper and the parsley were what I noticed as I ate... which, in retrospect makes sense. The fish didn't taste fishy or mossy. My main complaint: the flesh was too soft. This may be due to poor preparation on my part. I soaked it in milk over night - not sure if that affected density. Overall, it was kind of blah. I wonder if the flesh would have "firmed up" had I used the technique that has been recommended to me on several occasions - that of keeping the fish alive in cool, clean water for a day or two.