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Q:Need some opinions here guys; there's a little hill-country trout stream that flows through a large state park near where I live. There's not a lot of trout in it, but there are tons, almost literally, of little 6-10 inch creek chubs - you can easily catch 50+ out of a single pool. They are too small to eat like normal fish, but we were thinking of canning or pickling them like sardines or herring. Anyone think they would be good like that? Or if anybody's done it, I would be interested to know the recipe.
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