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Discussion in 'Fish' started by stupeg, Oct 16, 2013.
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
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!
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
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, that's so wonderful and wild and fun! (Your palate)! Mullet will be tame comparatively, but still delicious!!!!! Cheers to all! - Leah