Smoked Mullet?

NatureCoastGuideNatureCoastGuide Homosassa, Ceder Key FloridaPosts: 10 Greenhorn
Anyone know the trick on Smoking Mullet? I have had it several times prepared by others and loved it. When I have tried to make it, TERRIBLE. Trying to find the trick.
Sheila Morgan
Nature Coast Guides
www.naturecoastguides.com

Replies

  • SaltygatorvetSaltygatorvet TallahasseePosts: 2,015 Captain
    Don’t smoke it too hot (180-200). Rub with salt pepper and brown sugar.  
    You should have been here yesterday
  • NatureCoastGuideNatureCoastGuide Homosassa, Ceder Key FloridaPosts: 10 Greenhorn
    Thanks Saltygatorvet.. How Long do you smoke it for?
    Sheila Morgan
    Nature Coast Guides
    www.naturecoastguides.com
  • 4WARD4WARD Cross Creek,FLPosts: 755 Officer
    I know just enough to get myself in trouble.
    I have had it really good and really bad.
    soak in a salt brine, how long depends on how salty you prefer.
    30 minutes at least.
    dry it off and season.
    brown sugar, pepper, old bay, garlic powder and paprika.
    160 to180 in the smoker for 11/2 to 2 hours.
    The people that make it really good have spent years perfecting it. They will understandably not share much.

    for me the salt is the tricky part.
    "I hate graveyards and old pawn shops
    For they always bring me tears
    I can't forgive the way they rob me
    Of my childhood souvenirs"... John Prine
  • NatureCoastGuideNatureCoastGuide Homosassa, Ceder Key FloridaPosts: 10 Greenhorn
    Thanks 4Ward! Im going to give it a try. Ill keep you posted..
    Sheila Morgan
    Nature Coast Guides
    www.naturecoastguides.com
  • CyclistCyclist Posts: 22,364 AG
    I have a book on smoking Florida fish and the guy says 8-9 hours at 115 degrees. Baste with butter several times and salt after basting. Salt is a major key to good smoking. Honestly though, I tried some mackerel and they were tasty with great smoke flavor but mushy. Is that mackerel versus mullet? And keeping a smoke fire at 115 is hard. I used bay wood.


    133cbf2b243368b1ddb2f591a1988076--beach-posters-florida-travel.jpg
  • fish_stixfish_stix Posts: 1,246 Officer
    Cyclist: where are you getting the bay wood?

  • SaltygatorvetSaltygatorvet TallahasseePosts: 2,015 Captain
    edited June 3 #8
    I brine also. Simple brine cup kosher salt and I cup packed brown sugar per gallon of water. I’d brine mullet fir 6-8 hours, pat dry put on racks in fridge for 6hrs to overnight. That forms a pellicle, a lacquer like film., It holds rub and really soaks up smoke. I usually smoke around 180. I do have a cold smoker, but I don’t find it’s worth the time. And it is impossible to smoke with a traditional smoker at 115 in the summertime. The smoker is probably 115 without a fire. If albumen leaks out, your smoking to fast. For mullet probably about 3-4 hrs at 180. Good luck. I do Spanish, cobia, aj and salmon the same way 
    You should have been here yesterday
  • CyclistCyclist Posts: 22,364 AG
    edited June 4 #9
    fish_stix said:
    Cyclist: where are you getting the bay wood?

    My yard. There are lots of bay trees all over Florida depending on the habitat.

    Any of the Perseas work.

    This link will take you to the general page. Type in Persea and you will get the species that occur in Florida and a map of the counties.


    133cbf2b243368b1ddb2f591a1988076--beach-posters-florida-travel.jpg
  • ChonggChongg Posts: 311 Deckhand
    Cyclist said:
    I have a book on smoking Florida fish and the guy says 8-9 hours at 115 degrees. Baste with butter several times and salt after basting. Salt is a major key to good smoking. Honestly though, I tried some mackerel and they were tasty with great smoke flavor but mushy. Is that mackerel versus mullet? And keeping a smoke fire at 115 is hard. I used bay wood.


    Where did you find this book?
  • CyclistCyclist Posts: 22,364 AG
    Chongg said:
    Cyclist said:
    I have a book on smoking Florida fish and the guy says 8-9 hours at 115 degrees. Baste with butter several times and salt after basting. Salt is a major key to good smoking. Honestly though, I tried some mackerel and they were tasty with great smoke flavor but mushy. Is that mackerel versus mullet? And keeping a smoke fire at 115 is hard. I used bay wood.


    Where did you find this book?
    I couldn't tell you. Probably at a library sale in Gville.

    Found this though. Ignore the review (useless in the modern world). Neat book.

    133cbf2b243368b1ddb2f591a1988076--beach-posters-florida-travel.jpg
  • ChonggChongg Posts: 311 Deckhand
    Thanks man! 
  • permit_mepermit_me Posts: 814 Officer
    i prefer to soak mine in a brine overnite. rather than brown sugar, i use maple syrup. 8 to 10 hrs @ 140 to 150 and use apple wood chips.  Then i make a cream cheese based dip...and an ice cold beer.

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