I pickle suckers and carp. When they are "cooked" in the pickling salt and vinegar for a week the bones get dissolved. If you like pickled northern you will like these. I made a big batch this past spring and served them at the step-daughters grad party and everybody was ranting about the nice and firm "northern" I had. I told everybody after they were gone and they didn't believe that they were suckers and carp. If you want the recipe let me know.