need recipe for mullet and best wood to use
thanks j. foley
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Hey, J., SmokeMullet is sure to chime in here with some good advice.
Meanwhile, the time or 2 I've done mullet, I did a simple procedure. Basically, just coated the butterflied fish with a spicey rub, and threw them on the smoker...for not very long. Maybe an hour? Didn't take long.
I used hickory, but the Cedar Key folk love that red bay for mullet. Has a unique flavor. Can you get bay wood?
Meanwhile, the time or 2 I've done mullet, I did a simple procedure. Basically, just coated the butterflied fish with a spicey rub, and threw them on the smoker...for not very long. Maybe an hour? Didn't take long.
I used hickory, but the Cedar Key folk love that red bay for mullet. Has a unique flavor. Can you get bay wood?
J,
I sent you a private message, but just in case it didn't make it, here is the Cedar Key method.
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For the Model CS055, I clean nine fresh caught mullet - no more than two days old. I like 1.5 to 2 lb ones after removing the head. I butterfly them from the top down leaving both the stomach and scales on the whole fish and the stomach connected. In addition, I leave the black silver skin that lays across the stomach and row of fat that lays close to the rib cages. After cleaning and drying with paper towels, I salt them well with Kosher salt and lots of black pepper - nothing else. I either let the butterflied fish dry until sticky or use a fan to dry them up. Then place two fish per rack with only one fish on the bottom rack, scale side down, leaving room for the smoke to reach the other fish.
I use red bay - about four ounces in the model 55. I have used apple and alder, but red bay, the tree used to obtain bay leaves, has a distinct flavor used exclusively in Cedar Key. I smoke at 190 degrees for about three hours and sometimes four hours, removing them when brown on top and soft in the middle. I finger test them. If making mullet dip, I like them soft, about 2.5 to 3 hours, and bone them out while still warm. I don't smoke them any fasted for it will harden the surface too much. If the mullet has row, smoke them right with the fish. For mullet dip I use Hellman�s mayonnaise until it has a thick pudding consistency and add McIlhenny�s Tabasco sauce until it is hot. It will take more Tabasco than you think for the mayo removes the heat. Don�t put any other fillers in and don�t use Kraft mayonnaise for it will leave the dip oily and Hellman�s doesn�t.
Hope this helps.
Smokemullet
I sent you a private message, but just in case it didn't make it, here is the Cedar Key method.
________________________________________________
For the Model CS055, I clean nine fresh caught mullet - no more than two days old. I like 1.5 to 2 lb ones after removing the head. I butterfly them from the top down leaving both the stomach and scales on the whole fish and the stomach connected. In addition, I leave the black silver skin that lays across the stomach and row of fat that lays close to the rib cages. After cleaning and drying with paper towels, I salt them well with Kosher salt and lots of black pepper - nothing else. I either let the butterflied fish dry until sticky or use a fan to dry them up. Then place two fish per rack with only one fish on the bottom rack, scale side down, leaving room for the smoke to reach the other fish.
I use red bay - about four ounces in the model 55. I have used apple and alder, but red bay, the tree used to obtain bay leaves, has a distinct flavor used exclusively in Cedar Key. I smoke at 190 degrees for about three hours and sometimes four hours, removing them when brown on top and soft in the middle. I finger test them. If making mullet dip, I like them soft, about 2.5 to 3 hours, and bone them out while still warm. I don't smoke them any fasted for it will harden the surface too much. If the mullet has row, smoke them right with the fish. For mullet dip I use Hellman�s mayonnaise until it has a thick pudding consistency and add McIlhenny�s Tabasco sauce until it is hot. It will take more Tabasco than you think for the mayo removes the heat. Don�t put any other fillers in and don�t use Kraft mayonnaise for it will leave the dip oily and Hellman�s doesn�t.
Hope this helps.
Smokemullet
thanks for the advice will try both recipes
j foley
j foley
I have heard of mullet but can't for the life of me picture the fish. Is it a bottom feeder?
You will see them jumping out of the water in canals,etc.