How do you cook a mullet?

[JBofBideford]

Just been given a very fresh mullet, and don't have a clue how to cook it. I've gutted it, chopped off head, tail and fins, scraped off the scales and have now gone off the idea of eating it, but if I were to, how would you cook it please?
Regards, John

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[BrendanS]

<A target="_blank" HREF=http://www.bbc.co.uk/food/recipes/database/greymulletandpasta_3197.shtml>http://www.bbc.co.uk/food/recipes/database/greymulletandpasta_3197.shtml</A> or just enter 'cooking mullet' into google for a host of recipes. Mullet is delicious by the way! Used to catch them near the hot water outfalls and ponds at Aberthaw powerstation when a kid

<hr width=100% size=1>Me transmitte sursum, caledoni

 

[sailorman]

Grey Mullet recipe

scale the fish & set aside
get 2 x deal boards20 m/m thick-( width & lenght to suit fish) scrub well.
sandwich the fish between the 2 boards adding herbs as required & tie with stout string.
bring a large pot of seasoned water to the boil, add fish. Boil for at least 2 hrs!.
carefully remove boards + fish from the pot & cot string, carefully remove mullet & through away & eat the boards.
this recpie was told to me by Mr Goerge Collins Snr-( Ramsholt Harbourmaster) some 25 years ago

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[PaulF]

I am sorry but I am sure your contact stole that recipe, which was for a chub, but used 1/2" thick freshly cut oak for the boards!

Perhaps it is chefs poetic license?

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[sailorman]

he lived in Suffolk & money was in short supply @ the time hence "deal Bds"

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[Biddy]

Only ever eat one once !!, but wrapped in foil loads of butter and a few herbs, made it taste quiet nice ... not quite smoked salmon !!!! It does tend too have a 'muddy' flavour, unless your mullet live in nice clean harbours !!!


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[[3889]]

Vaguely remember some suggestion about keeping the fish alive in a bucket of clean seawater for a day to get rid of muddy taste.

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[oldsaltoz]

G'day John,

The taste of mud and strong fish oil is the main reason few enjoy mullet; I did enjoy one a few years ago on a delivery, we had plenty of time and decided to have a competition, 4 crew members were given a lage fillet each and the best dish prize was an extra tot o' rum.

One baked in foil (foul), one battered an fried (foul) one marinated in god only knows what then baked (foul)

The winner: Fillet with skin on was cut into small squares about an inch square and still attached to the skin, placed in pot of seawater and boiled for around an hour, rinsed in fresh water and left on a rack skin side up to drain and cool. then the skin was removed and the cubes dusted with flour, then battered with a very thin and runny batter mix, deep fried and served with a salad; not bad at all, no mud and no strong oil taste.

Avagoodweekend.......



<hr width=100% size=1> Old Salt Oz /forums/images/icons/cool.gif Growing old is unavoidable. However, growing up is still optional.

 

[pugwash]

the Kiwi way

Light a barbecue on the beach, preferably driftwood, and get the embers really hot.

Open a copy of a broadsheet newspaper like the Telegraph and walk into the sea with it, wetting it throughly.

Wrap the fish in the wet newspaper, adding in a bit of this and that.

Throw the parcel on the hot embers. When the paper starts to burn the fish is cooked. Rake it out and unwrap.

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[Roberto]

Re: the Kiwi way

the whole newspaper or just a few pages ?



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[pugwash]

Re: the Kiwi way

The D.Tel's whole news section (not sports or supplements) is about the size of the NZ Herald we used in NZ when I was a kid. This works for any fish and is loads of fun, especially when kids do their own parcels.

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[Roberto]

Re: the Kiwi way

thank you John


cheers


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[steve_cronin]

The Sun is best.....

...because the kippers on page 3 give a wholly different flavour.

Good morning.

Steve Cronin

considering the nature of the on-board activites that take place immediately prior to mullet gathering around the boat, I'm not sure that I would want to eat one.



<hr width=100% size=1>The above is, like any other post here, only a personal opinion

 

[JBofBideford]

Well thanks for that, Oldsalt, I'd have gone for the "bake in foil" option if I hadn't taken advice from the wide variety of experience here. And I just can't bring myself to join the school of "if it's cooked with garlic it'll hide the original flavour". Had quite enough of that in Romania, thanks - ever tried bear sausages? Something to avoid, alive or dead!
Anyway, back to the mullet - I'll try Oldsalt's last suggestion and let you know, but the strong "it'll taste like poo" response is a little discouraging. However, I'll be adventurous and give it a go.
Thanks for all the response
Regards, John

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[paulskent]

The locals in Majorca (Puerto Pollensa) don't call them shitfish for nothing !!!

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[Roberto]

Re: The Sun is best.....

considering the nature of the on-board activites that take place immediately prior to mullet gathering around the boat, I'm not sure that I would want to eat one.


agree! I was tempted by the "it will work with any fish" bit

cheers




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[billmacfarlane]

If the fish has been caught in an area with a muddy bottom then the chances are the fish will taste strongly of mud i.e it'll be inedible. I've heard that soaking in fresh water for 24 hours helps but I've never tried it. I'd fillet it, fry with butter and lemon juice, toss in a few herbs and see how it goes.

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[capricorn]

How about feeding it to the cat then popping down to Waitrose and treating yourself to a couple of nice plump seabass.

Should make everyone happy (depending how picky your cat is!).

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[JBofBideford]

I'd sooner feed the cat to the mullet (the sea wall is at the end of my garden).
The cooked mullet is OK, no muddy taste although the Torridge is a pretty muddy river, but I guess most are. I simmered it in salt water for an hour, then took chunks of the flesh, rolled them in flour and fried them. No strong flavour, but not very exciting, so probably won't bother again. Must try sea bass, lots around here I'm told.

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[Woodpile]

First you have to catch one.

<A target="_blank" HREF=http://www.anglersnet.co.uk/authors/leon02.htm>http://www.anglersnet.co.uk/authors/leon02.htm</A>

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