Mullet is one of the signature flavors of old Florida. Usually enjoyed smoked or fried, it’s traditionally served with hushpuppies, grits or maybe even a slice of white bread. But mullet’s appeal is greater than just nostalgia: Mullet is one of Florida’s most moderately priced seafood products, and prices are especially good in December when harvest is at its height.
Of all the fish harvested in Florida, mullet tops the list in terms of pounds landed. Mullet can be found in the bays and estuaries along both of Florida’s coasts, but most of the commercial harvest takes place along the Gulf Coast, in Manatee, Sarasota, Charlotte and Lee counties. Harvest methods are limited by law to beach or haul seine nets and cast nets. Mullet are available year round, but supply is greatest in late fall when the fish form huge schools and migrate from shallow coastal waters into deeper waters to spawn. Mullet’s habit of jumping makes it easy for fishermen to spot them even in the dark.
Striped mullet (Mugil cephalus) and white mullet (Mugil curema) are the two varieties of mullet commercially harvested in Florida. Striped mullet are commonly called black mullet, gray mullet or jumping mullet. White mullet are often called silver mullet.
The mullet’s body is elongated and stout, with a dark bluish color at the top shading to silver along the sides. The large scales along the sides of the striped mullet have dark centers that give the illusion of horizontal stripes. Both striped and white mullet have small mouths, closely set teeth, and widely separated dorsal fins. The average weight of an adult mullet is 2 to 3 pounds, but it is possible for mullet to reach an excess of 6 pounds. Mullet are considered vegetarians and feed on aquatic plants and algae.
When purchasing mullet, make sure it’s firm, with a fresh, mild sea-breeze aroma. Fresh whole fish should have a shiny surface with tightly adhering scales. The gills should be deep red or pink, and the eyes should be clear, not cloudy. Fresh steaks and fillets should have a translucent look, no discoloration, and packaging that prevents them from being bent in an unnatural position.
Mullet is a lean food fish with firm-textured, light meat and a moderate flavor. For a milder flavor, skin the fillets and remove the dark, lateral line that runs through the meat. Mullet is best when it is absolutely fresh, but if necessary it can be stored for up to two days in the coldest part of the refrigerator. When purchasing whole fish, buy 3/4 to 1 pound per person. If you’re buying cleaned, dressed fish, half a pound per person should be plenty.
Though mullet is most commonly smoked or fried, it can also be baked, broiled, grilled, steamed, poached or boiled. It’s an oily fish and won’t dry out easily when cooked. Mullet is an excellent source of protein. It’s also high in omega-3 fatty acids, which have been shown to be good for the heart.
Firm texture, light meat with moderate flavor. Lean fish.
Mahi-mahi, pompano, Spanish mackerel, amberjack.
Whole or drawn fish: 3/4 to 1 pound per serving.
Dressed or cleaned fish: 1/2 pound per serving.
Fillets or steaks: 1/4 to 1/3 pound per serving.
Remember to purchase seafood last and keep it cold during the trip home.
Fresh whole fish should have:
Fresh steaks, fillets and loins should have:
Keep raw and cooked seafood separate to prevent bacterial cross-contamination.
After handling raw seafood thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water.
Always marinate seafood in the refrigerator.
Discard marinade; it contains raw juices which may harbor bacteria.
When marinade is needed for basting reserve a portion before adding raw seafood.
The general rule is 10 minutes per inch of thickness, at the thickest part of the fillet or steak, at 400-450 degrees F.
If fish is cooked in parchment, foil or a sauce, add 5 minutes to the total cooking time.
Fillets less than 1/2 inch thick do not need to be turned during cooking.
Fish cooks quickly. Do not overcook.
Fish is done when the flesh becomes opaque and flakes easily when tested with a fork.
Poaching, steaming, baking, broiling, sauteing and microwaving are excellent low-fat cooking methods, if you do not add high-fat ingredients.
Marinate in your favorite salad dressing prior to cooking.
Broil, bake, steam or microwave, then cube and add to pasta or salad greens for a delicious salad.
Broil or grill with lime-butter and seasoned salt.
Oil the grill to prevent fish from sticking.
Bake whole fish with a crab or shrimp stuffing.
Add leftover fish in broken pieces to salads, soups or sauces.
Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions: