Minnesota mullet

Most likely imported Mexican mullet. They have a soft rubbery flesh and taste like masa, the filling for tamales - no kidding. Ate them in Mexico twice and now they can import them here with impunity.

By the way, even the mullet here in Cedar Key are of poor quality right now after laying out. They are very poor and flavorless, just the season. Up in April they should be back in form.

smokemullet

SM thanks 4 the recipe you sent me. ordered an 08 last wk. w/ 5 rack sys. have you ever used pecan to smok mullet.

thanks again

jack

Yes! Jack,

I have used pecan to smoke mullet. Pecan is better by far over oak or hickory. My choices is red bay first, de-barked alder second, orange wood third and then pecan. I can obtain all but the alder locally. I won't use hickory to smoke fish - too bitter for fish.

My neighbor goes to Alaska every summer and brings me back de-barked alder for smoking salmon and the salmon which he gives us vacuum packed and frozen. I furnish him cappuccino every day and it makes for a good trade.

smokemullet

I "traded" grape vine for alder with a CS Forum member in Washington state.

The alder is great. Reminds me of camping up on the Boundary Waters............

The shipping cost was $40.

No more trades. I'll try the cappuccino route.

And I'll use my masa for tortillas, not for Bud and smoke mullet!

We have a Morey's here in Brainerd, and we are 25 miles from their facility in Motley. I have no idea about their mullet or where they ship it in from. I can tell you that they do wonderful smoked cajun salmon chips, salmon and lake trout. However, I am able to purchase fresh smoked materials directly from their display coolers.

Now, for some of you in areas with carp. What kind of luck have you had smoking them.