Some smoked Mullet, boneless fillets smoked with red bay wood, old Florida style.

Discussion in 'Fish' started by stupeg, Oct 16, 2013.

  1. Happy Thursday! That looks so delicious! I love grilled whole red mullet, and adore the roe ("Bottarga") from the gray mullet. And your smoked goods here look really terrific!!! Cheers! - Leah
     
  2. Hello folks.  Please forgive my ignorance and try to educate me if you wouldn't mind.  Growing up on the gulf coast of Tx. I never knew anyone who ate mullet.  It was used for cut bait.  Having said that; while cutting bait, I always noticed that it seemed to be a nice looking white meat. Now having moved to England I see lots of folks eating mullet ( red and grey ).   I missing a trick here??  Thanks for the help.  Keep Smokin!

    Danny
     
  3. Stupeg, those look fantastic! 7 inches even?? Beautiful!

    And KC5TPY, yes, the red mullet on the grill (whole fish) is just sensational! I just scale and gut them, mop through grapeseed or rice bran oil, and grill! The grey mullet roe, or "Bottarga" is terrific and can be added to food with a sort of Parmesan cheese or jerky taste (albeit healthier) as it's sold as a "dry roe" and it is wonderful!

    Stupeg, you're so fortunate to have this gorgeous stuff!!! Cheers to you both! - Leah
     
  4. Thanks Leah.  I've eaten squirrel, armadillo, rattlesnake, turtle, gator, all sorts of offal, the worm from the tequilla bottle and a few other critters so I guess mullet MUST go on the list. Will give 'er a try.  It looks really great.  Thanks for posting stupeg.  Keep Smokin!

    Danny
     
  5. Danny, that's so wonderful and wild and fun! (Your palate)! Mullet will be tame comparatively, but still delicious!!!!! Cheers to all! - Leah
     

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