smoked mullet?


 
M

Mickey M

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I did a keyword search for "mullet" and found 2 entries. The entries were no help as to a good temp. for smoking them or seasoning suggestions.

We were doing some fishing yesterday and for a while there were mullet just poppin' out of the water all around us. Okay, Mother Nature, I can take a hint.

Anybody have any tips on smoking mullet?

Around here 30 or so years ago you could drive around a bit and find folks selling smoked mullet by the roadside. Back then it was as common as folks selling boiled peanuts by the roadside.

Come to think of it, I haven't seen anybody selling boiled peanuts by the road for a long time either.

Ice cold beer and smoked mullet. Ice cold beer and boiled peanuts. MMMMMM. Starting to see a pattern? I'm beginning to feel like Homer Simpson here.

I know there are a lot of Florida members here, and some of you boys must smoke mullet. How about it?

I know how to backbone cut them and get them ready to smoke, I'm just not sure as to the correct temperature. Guessing between 160 - 225, but that's a big spread. And I don't want to waste any fish.

Come on mullet heads, I need to hear from you.

Thanks.
 
I would guess you smoke it like any other fish. A little adler wood is always good with fish, but there might be something local or traditional that you want to use. 225 to 250 is a good temp. Time depends on if you're planning to fillet or do the entire fish. I would say two to three hours or so for a fillet. A full fish could take longer. As always, it's done when it's done. :)
 
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You catching it yourself? If not, and you need a place to buy it, check out Cox's Seafood on Dale Mabry. They sell them whole and will dress, but usually have a few cut up and smoked already as well.

I don't smoke mine, only eat it fried. :)
 
Teddy J. said:
You catching it yourself? If not, and you need a place to buy it, check out Cox's Seafood on Dale Mabry. They sell them whole and will dress, but usually have a few cut up and smoked already as well.

I don't smoke mine, only eat it fried. :)
Click to expand...

A family member bought a bunch from some seafood place out in Lakeland and asked me to smoke it for them. I haven't been to Cox's in a long time, nice to know it's still up and running.
 
I remember when I was kid you could throw a cast net and it would be so full of mullet it took two people to get it in the boat!
Smoked mullet is right up there with Spanish Mack and Kings!

220 is a good temp for no more than a couple hours. I would normally give a light rub of Konriko Greek Seasoning and smoke with mix of citrus, usually lime/orange(honeybell) or I would use seagrape.
 
I deleted some testy replies in this thread. Please read Please Be Kind: Post Respectfully. Maybe the extreme winter weather is making people cranky.

Please note that the original poster of this thread has a closed account and is not participating in this discussion thread.

Thanks,
Chris
 
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