Smoking Mullet, anyone try it?


 
D

DavidD

TVWBB Super Fan
I just got a cast net, mostly to entertain me while my family is playing at the beach, but thought I'd try smoking mullet. Only used mullet for bait personally, but realize it is a very popular fish for smoking in seaside communities.

Has anyone tried it and if so, can you offer comments on whether it was worth the effort and how long you smoked it, etc. ?
 
David
I love smoked mullet, if it is the same as in Australia it is a very oily fish.
I generally lightly rub it with 50/50 brown sugar and salt. I have a home made hot smoker which is a metal box with a wire rack in it half way up. I put a handful of sawdust/shavings on the bottom place the fillets skin side down on the rack, close the lid and put it on my portable gas burner for 12 minutes. I sometimes will put it on my side burner on my genesis and turn down the gas a little bit and again do it for 12 minutes. Perfect hot smoked fish every time.
We cut the fish into pieces and have with cold beer. we also sometimes make a smoked fish dip with it or a tureen. it is also great hot on a fresh bread roll.

Cheers
 
Doug
I must admit that many people (philistines) in Australia think of mullet as bait only and would never eat it. It is very cheap at the fish market about $2.00 a kilogram. We love it not because it is cheap, but because of the strong fish oil taste. It is also high in omega 3 and healty for you.

Regards
 
I tell you what, smoke 1/2 of your batch and fry the other 1/2 w/ a cornmeal coating.

I grew up on the coast of the Florida panhandle and we would eat mullet ALL the time. Cheap too because of locale. When I moved to Orlando I asked a local seafood joint if they knew a placed that sold it, and the guy says "Man, we only use that for bait". LOL, I think I cried a little that day.

In central Florida if you can find it, wayyy to much money for the little dirty bottom feeders.
 
Mitch
I brush with butter, season with salt, and grill on a grill sheet on my Genesis (high heat), 1 1/2 - 2 minutes on the flesh side and then 2 - 2 1/2 minutes on the skin side depending on the fillet thickness. Then check for doneness - flesh should opaque in the centre rest covered in foil for 2 - 3 minutes before serving. Drizzle with balsamic vinegar.

Mate that makes me want to go and get some on the way home.

Cheers
 
why would you want to smoke a hockey player?
icon_wink.gif
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> as bait only </div></BLOCKQUOTE> for the ladies?

Phil, just goofing off: in the US, back in the late 80s/early 90s, the men's hairstyle of fairly short up front, and long in the back became known as a mullet. The funny name killed its popularity.

Business up front, party in the back!
 
YUP....I think one of the most famous MULLETS in the USA was Billy Ray Cyrus, over here in Australia we had John Farnham

Cheers

Davo
 
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