Mullet Fish

Mullet fish are one of the most commercially harvested fish, and are a great choice of seafood among a variety of cuisines. There are two types of mullet fish, known as the striped mullet, and the silver mullet. It is also known as the jumping mullet, as they swim in large schools, and keep jumping out of the water. This trait of theirs makes fishing for them easier. Take a look at some more facts, and some delicious recipes given below.

Facts about Mullet Fish

• Mullet fish are mainly found in warm, tropical areas and marine waters. It is also sometimes present in fresh waters, and are abundant primarily in Florida.
• The bodies of these fish are long and stout. Their scales are dark at the center, and therefore, appear to have a striped appearance. Thus, it is also popular as the striped mullet. They can grow up to 2 feet and can weigh up to 6 pounds.
• The diet of a mullet fish includes plankton and algae.
• The red mullet fish is a type of goatfish, that is found in the Black Sea, the North Atlantic Ocean, and the Mediterranean Sea.
• The red mullet fish only shares a common name with the gray mullet fish, and otherwise is only remotely related to the gray mullet.
• Both types are considered safe fish to eat, and can be eaten deep-fried, oven-baked, broiled, or smoked.

Mullet Fish Recipes

As mentioned before, mullet fish make a great dish served among different types of cuisines. It has a firm texture, and a moderate flavor. It makes for lean meat and can be thus, eaten by those even on a diet, either grilled or steamed. Before we take a look at some of these delicious recipes, here are some tips on how to buy, cook and preserve mullet fish:

• If you buy a whole fish, ensure that its skin is shiny, and that it does not carry any slime.
• Its belly cavity should be clean, unless you plan to clean it yourself. There shouldn't be any cuts on the fish, except for the one made to remove the guts.
• If you buy steaks, ensure that the flesh is translucent, firm, and not discolored. It should smell mildly of the ocean.
• If you are preparing a marinade for the fish, and require some to be used later for basting, keep aside the necessary portion before you put the fish in the marinade. After the fish has been marinated, the sauce should be discarded immediately.
• This fish cooks quickly, so do not allow it to overcook.
• After you are done cooking fish and seafood of other types, clean all the equipment and surfaces used thoroughly, to prevent the growth of any bacteria that may have emerged from the raw fish.

Crispy Mullet Fish Salad -Serves 6

Ingredients

• Florida Mullet fillets, 2 pounds
• White vinegar, cup
• Tarragon leaves, 1 teaspoon
• All-Purpose flour, 1 cup
• Yellow cornmeal, cup
• Florida lime Juice, cup
• Salt, 1 teaspoon
• Pepper, teaspoon
• Paprika, 2 teaspoons
• Black radish, 6
• Lettuce bundles, 6
• Beefsteak tomatoes, 3
• Garlic cloves, 2, chopped
• Baby fennel bulbs, 12
• Pink radishes, 12
• Thyme
• Bay leaf
• Salt and Pepper, to taste
• Chicken stock, 4 cups
• Olive oil, for frying salad vegetables

Procedure

1. Cut the fillets in strips of 4-5 inches.
2. In a flat dish, mix together the vinegar, lime juice, and tarragon leaves.
3. Put the fish strips in this mixture, and allow them to marinade for about thirty minutes. Cover the dish with a lid.
4. In a large bowl, mix together, cornmeal, paprika, salt, pepper, and flour.
5. Dredge the fish strips in this dry mixture, after removing it from the marinade.
6. Heat oil to a temperature of about 375 F, and deep-fry the fish strips in the oil, until they are golden brown. Drain the excess oil from the fish on a paper towel.
7. Peel the tomatoes, and remove the seeds. Cut them into quarters.
8. In a saucepan, heat the olive oil, and put in garlic, thyme, bay leaf, salt and pepper.
9. Add in the chicken stock. Allow it to simmer, until it attains the consistency of a sauce.
10. Remove it from the heat, and allow it to cool, until it reaches room temperature.
11. Slice the fennel, and soak it in ice water, along with the radishes.
12. Line each dish (you will need 6 for 6 servings) with lettuce, and sprinkle lemon juice on them.
13. Cut the black radish, and line only one side of the dish with it.
14. Place the fish strips on each plate. Garnish each plate with fennel, radishes and top it with the sauce prepared above.

Smoked Mullet Fish Recipe - Serves 6

Ingredients

• Split mullet, 5 pounds
• Water, 1 gallon
• Kosher salt, to 1 cup
• Brown sugar, 1 cup
• Onion powder, 1 tablespoon
• Bay leaves, 5, crushed
• Pepper
• Wood chips
• Fresh parsley, for garnish
• Hot sauce (optional)
• Lemon wedges (optional)

Procedure

1. Rinse the fish clean. In a bowl, combine water, salt, sugar, and onion powder. Soak the fish in this solution for about 45 minutes to 1 hours. If you wish the fish to be saltier, soak it for longer.
2. Remove the fish from this solution, and lightly rinse it with plain water. Discard the solution.
3. In a roasting pan, place wire racks and put the fish on it. Cover the fish with paper towels, and allow it to rest for about 2-3 hours, or until it is completely dry.
4. Place the charcoal in the smoker, and heat it up for about 20 minutes. Simultaneously, place the wood chips in water for the same amount of time.
5. Remove the wood chips from water, and put them in the smoker along with the coal. Take the pan with the wire racks and place it on the smoker.
6. Fill the necessary amount of water as indicated by the fill line on the pan.
7. Place the split mullet on the racks, and cover it with a lid.
8. Allow the fish to cook for at least 2 hours, or until it flakes easily.
9. Garnish the fish with parsley, followed by lemon wedges and hot sauce, if desired.

Grilled, Stuffed Whole Red Mullet Fish - Serves 4

Ingredients

• 4 (about pound each) whole red mullets
• Onion, 1 medium
• Tomato, , de-seeded, finely chopped
• Parsley, finely chopped
• Olive oil, 2 tablespoons
• Liver of the mullet, finely chopped
• Lemons, 2 medium, juiced
• Salt and Pepper, to taste

Procedure

1. Gut mullet by making a cut through the belly, right up to the bone. Remember to place the liver aside.
2. Chop the liver, onion, tomato, and parsley finely. Mix together all these ingredients in a large bowl, and add in the salt, pepper and olive oil.
3. Slit the red mullet all along, and stuff the entire fish with the above-mentioned mixture. Use a strong thread to sew the cavity, so that the stuffing doesn't leak out.
4. Garnish with salt, and allow it to rest for about 45 minutes.
5. On a heated grill, place the stuffed mullet brushed with olive oil. Cook until the fish flakes easily.
6. For the dressing, blend together, the lemon juice, olive oil, parsley and a little water.
7. Once the mullet is ready, dip it in the dressing, and place it on a dish. Pour the remaining dressing over the fish.

Mullet fish can be substituted with mahi-mahi, mackerel and pompano. Treat yourself to the delicious flavors of mullet fish, and savor these recipes along with your friends and family.