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The Fish are Jumpin’- It’s Time for Mullet

December 16, 2010

With winter weather upon us, now is the perfect time to enjoy a “fan favorite”– fresh Florida mullet! Most will say that mullet is at its very best when it is super fresh- even a few hours coming off the boat. There are ample ways to enjoy this affordable seafood. Smoked or fried mullet is a delicious choice, and mullet can also be baked, broiled, grilled, steamed, poached, or boiled. Right now prices are especially good because mullet harvest is at its peak during the month of December.

Whether you go out to eat or cook mullet at home, now is prime time to enjoy! A list of retail markets and restaurants can be found on our website.

Smoked Florida Mullet Spread

Ingredients

2 8-ounce packages light cream cheese, softened
3 tablespoons Florida lemon juice
2 tablespoons grated Florida onion
2 tablespoons milk
1 teaspoon hot pepper sauce
3 cups flaked smoked Florida mullet meat
3 tablespoons chopped Florida parsley
paprika
crackers

Preparation
Combine the cream cheese, lemon juice, grated onion and hot pepper sauce; whip until smooth and fluffy. Stir in fish and parsley. Form into a ball and sprinkle with paprika. Cover and chill for 1 hour. Serve with crackers.

Yield
3 cups or 48 tablespoon-size servings

Nutritional Value Per Serving
Calories 31, Calories From Fat 16, Total Fat 2g, Saturated Fat 1g, Trans Fatty Acid 0g, Cholesterol 10mg, Total Carbohydrates 1g, Protein 3g, Omega 3 Fatty Acid .05g.

Fried Florida Mullet

Ingredients

canola oil for frying
1 large Florida egg
1 teaspoon water
1/2 cup all-purpose flour
1/2 cup cornmeal
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon pepper
4 6-ounce Florida mullet fillets
Florida lemon slices

Preparation
Heat oil to 375 degrees F in deep fryer or deep saucepan. Whisk together egg and water in a shallow dish. Combine flour, cornmeal, cayenne, salt and pepper; mix well. Dip fillets into egg wash then into flour mixture to coat. Deep fry fish in hot oil for 4-5 minutes until fish is golden brown. Drain on absorbent paper and serve with lemon slices.

Yield
4 servings

Nutritional Value Per Serving
Calories 484, Calories From Fat 232, Total Fat 26g, Saturated Fat 4g, Trans Fatty Acid 0, Cholesterol 137mg, Total Carbohydrates 24g, Protein 37g, Omega 3 Fatty Acid 1g

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One Comment leave one →
  1. December 16, 2010 9:35 pm

    We go down to Bokeelia every fall and catch about 200. We cook ’em every way imaginable during the year. But the best way is smoked!

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