Smoked Mullet Help

[Swamprider]

Ok Guys I need some cracker help! Got a taste for smoked mullet. I have gone out and netted some of the critters and have them in the freezer. But now what do I do?

Anyone willing to share some smoked mullet recipes?

[Mark R]

Do you have a smoker?

[justabucup]

Did you break their necks to bleed them out?

[Swamprider]

Yes I have a smoker and no I didn't bleed them out.

[justabucup]

I might add that fall mullet are perferred as well due to the higher fat content of the fish as they build reserves to spawn.

Spinal plit your mullet to clean.

Brine the fish for about 30 minutes (refrigerated) then rinse and dry.

Add this rub and allow to sit for an hour (refrigerated)

1 Teaspoon Garlic Power

1 Teaspoon Onion Power

1 Teaspoon Oregano

1 Teaspoon Paprika (for Blacken look)

1 Teaspoon Rosemary

1 Teaspoon Tarragon

1 Teaspoon Sea Salt

1 Teaspoon Black Pepper*

* - You can substitute Cyanine Pepper for a little more spiciness.

If you can get it used buttonwood but hickory will do. Soak the wood over night for your smoker. Low heat in the 175 to 200 ranger and should be done in 45 minutes to an hour on a medium sized fish. But check as to flakiness. Oh yes put on a well oiled grill skin side down and leave the scales on.

[Swamprider]

Many Thanks - I will give it a try. A guy at work today told me he fries the gizzards - tastes like oysters. He says!

[Mark R]

Skip all that crap all you need is salt, black pepper, red pepper. Oh and the brine 1/2 vinegar, 1/2 water, salt, black pepper, red pepper for as long as you can (24 hrs). The smoke will do the rest. Use buttonwood if you can get it, black mangrove 2nd choice or any fruit wood. Try not to use oak or hickory - bitter. Absolutely no mesquite. Try to keep heart down, 125 - 150F if possible , for 4 to 5 hours till firm to touch. Chow Down.

Gizzards - me no go.

[Swamprider]

Ok guys - buttonwood?? What, where or who are they lol!

[Mark R]

Try for some citrus wood, I think buttonwood is protected. You haven't smoked that stuff yet?