Well! I2BBQ,
For the model 55, I clean nine fresh caught mullet, one day old. I like 1.5 to 2 lb ones and after removing the head (because of room in the smoker) I butterfly them from the top down leaving both the stomach and scales on the fish. 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. I place two fish per rack with only one fish on the bottom rack, scale side down, leaving room for the smoke and heat to reach the other fish.
I do use red bay, milder than white bay - about three oz in the model 55, and smoke them about three to four hours checking them for doneness after three hours. If we are going to use the fish for a main dish, or for lunch while fishing the next day I will get them well done. If the fish is for making mullet dip then I leave them a little soft. Either way there is lots of natural fat in this fish and is less fishy, when fresh, than salmon. Mullet is only fresh three days and then must be on or under ice, but not water.
There is an evolutionary link between mullet and fowl - they try to fly and they have a gizzard, also good to fry and eat for breakfast. Also! The roe, both red and white is very good smoked or fried and served with scrambled eggs. The Japanese were paying so much for the row, that mullet was being netted out of existence and required a Florida State Constitutional Amendment to stop the wholesale destruction of the fish. The flesh of the fish was being put in the garbage, to sell roe to Japan. The fish is still netted, but the nets are a lot smaller and because of this the production is becoming scarce with a price for the flesh now three times what it used to be. The mullet fingerlings are a major food in the food chain for other fish and the amendment will keep the other fish, like redfish, drum, Spanish mackerel, flounder, snapper and grouper feed so they will propagate. The Japanese eat some of the roe raw with wasabi and soy sauce - NOT me.
I also like mullet fried with grits, swamp cabbage (palm shoots) cooked with bacon and butter bean soup - a regular fare here in Cedar Key every Friday. I had this meal today at Annies Restaurant on SR 24 in Cedar Key - $6.95 and about all a normal size person can eat. I�m not normal and I ate three filets instead of two. The filets are served with the bones in, but wimps can get them boned and you lose 20 percent of the flesh.
I posted a week or two ago a recipe for mullet dip, but will give it again if anyone wants it. This recipe is good for any fish including canned salmon.
I2bbq, wish we had a way to make contact as I have a commercial cappuccino machine in our kitchen and friends are welcome when they come over to fish. Cookshack has my e-mail and phone number.
