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Smoked Mullet
Recipe Number: 203
Contributor: DFLittle
Rating: Recipe Unrated
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Serves: Brine before smoking
Calories Per Serving: NA
Preparation Time: NA
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Recipe is Unreviewed
2 Gallons of water 6 cups of salt (kosher or other brine salt) 2 cups brown sugar Assorted other spices As much mullet as you care to smoke (10-20 lbs is a good start)
Cooking Instructions:
Along the Mississippi Gulf Coast, Smoked mullet is called "Biloxi Bacon." I have eaten it from Florida to Texas, however, and it is delicious anywhere there are fresh mullet. The mullet you ate was hot smoked - 170-190 degrees, after a brine cure. Here'show you do it. Smoked Mullet Start with fresh mullet, remove and reserve the roe and the gizzard, eviscerate and cut off the head. Split the fish head to tail from the belly but leave connected at the top so that it opens like a book. May as well do 10-20 lbs. Prepare a brine solution of 4 cups pickling or kosher salt to 2 gallons of water @ 60 degrees F. Use ice or whatever is necessary to maintain 50-60 degrees. Soak mullet for 30 minutes, remove and rinse thoroughly. In a second brine with 2 cups salt and 1 cup brown sugar to 1 gal. water at a maximum of 60 deg. F., immerse fillets for 1 hour. Remove, rinse and hang in a cool, dry place until a shiny film forms. (Using an electric fan speeds the process.) Season the brine with garlic, onion, lemon/lime, pickling spices, etc. - whatever turns you on or sprinkle a mixture onto the fish after the last rinse. Heat the grill to 170-180 degrees and add green wood (alder, apple, pear, white oak, citrus) to the coals. Place fillets on the grill and maintain temperature until firm - 6-8 hours. When you get this down pat, give me shout. I'd drive to St. Pete for some good smoked mullet.
Serving Suggestions:
This recipe will work for other oily fish such as makeral, too. Recipe obtained from in the answers section. Smoked mullet is really great and makes a great "fish spread" for use as an appetizer.
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