Mullet

Common Name:

Striped mullet, black mullet, gray mullet

Product Information:

Mullet has a rich, nutty taste. Its high oil content and flavor have earned it the nickname “Biloxi bacon.” The raw flesh is white and cooks up white, firm and juicy. A dark, lateral line of fatty flesh runs through the meat and can impart a stronger flavor. To prevent this, skin the fish and remove the line.Because mullet is oily, careful handling and fast turnover are necessary; even frozen, the shelf life is just 90 days.

Cooking Tips:

The high oil content of mullet makes it a good candidate for charcoal grilling and hot smoking. Floridians and Cajuns split mullet and roast it over hickory fires. It can also be stuffed and baked or pan-fried. For a milder flavor, skin fillets before cooking. In European-style recipes that specify mullet, don’t use the domestic species; substitute ocean perch, unless you have access to true European red mullet.

Cooking Methods: