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

post #1 of 7
Thread Starter 

post #2 of 7

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

post #3 of 7
Thread Starter 

post #4 of 7

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

post #5 of 7

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

post #6 of 7

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

post #7 of 7

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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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Fish › Some smoked Mullet, boneless fillets smoked with red bay wood, old Florida style.