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Snapper
 
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| man i love smoked mullet!! 
____________________________________________________gulf breeze 32563
"if you expected me to say yes, then you wouldn't have asked" fred angeles pensacola imports (mercedes benz repair/maintenance) 3000 mobile hwy pensacola, fl 32505 mon-thurs 6am-5pm 850-791-6607
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Sailfish
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aint nothin like it!
1989 20' grady white 2007 200hp 2-stroke yamaha
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Ruby Red Lip
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| Thanks for making my stomache growl. MMMMMM looks good!!!!!!! Jason
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Trigger
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Sailfish
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Next time invite some people over to help. That's some good eat'n right there.
MARK
PENSACOLA,FL
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Mingo
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| The bigger mullet taste better, gotta brush the black out, makes them bitter.
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Grouper
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| Always wanted to try and smoke some mullett. What did you use for a marinade, if anything? Bout how long did you let them smoke and at what temp? thanks!
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Snapper
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i sample with different stuff each time. i usually brush on something wet and tasty, you pick. then sprinkle some seasoning salt, lightly. there are a million different ways to coat the fish, but "marinating" them is not necessary. since they can take up to 3 hours or more at 150-175, the flavor has time to soak in. i wouldnt recommend soaking them in anything. just brush it on right before and add your favorite seasoning. actually, no marinade and just some lemon pepper tastes great too!! you will always get the basice smoked flavor, you'll just want to use some seasoning to sweeten the meat up a bit. smoking w/o seasoning tends to make them bitter. and the most important part, clean clean clean the rib area and throroughly rinse off the blood, fat, slime etc.... i dont skin or scale my fillets, makes them easier to handle and adds some flavor too, some like it that way, some dont. and i never never never use lighter fluid to start my coals or wood. ever.
____________________________________________________gulf breeze 32563
"if you expected me to say yes, then you wouldn't have asked" fred angeles pensacola imports (mercedes benz repair/maintenance) 3000 mobile hwy pensacola, fl 32505 mon-thurs 6am-5pm 850-791-6607
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Snapper
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Captain Rog' (7/22/2008)
The bigger mullet taste better, gotta brush the black out, makes them bitter.yeah, cant wait till they start getting big and fat. went out last saturday and a few were jarheads starting to develop roe sacs. smoked yellow roe is real tasty too. for rammerjammer, brushing the black out means getting that black lining out of the rib area, if you dont, then . also for a more pleasant eating experience, i make sure all the dorsal fins and the leading little bones to the fins are sliced out/off. i only leave the rib bones in cause to cut them out would mean cutting out the belly, too good to waste.
____________________________________________________gulf breeze 32563
"if you expected me to say yes, then you wouldn't have asked" fred angeles pensacola imports (mercedes benz repair/maintenance) 3000 mobile hwy pensacola, fl 32505 mon-thurs 6am-5pm 850-791-6607
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Grouper
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Last Login: 2/6/2010 9:28:15 PM
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Never had smoke mullet but it looks incredible!
WDE!
Key West 1900CC Sportsman F150 Yamaha
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Grouper
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freespool50 (7/23/2008)
i sample with different stuff each time. i usually brush on something wet and tasty, you pick. then sprinkle some seasoning salt, lightly. there are a million different ways to coat the fish, but "marinating" them is not necessary. since they can take up to 3 hours or more at 150-175, the flavor has time to soak in. i wouldnt recommend soaking them in anything. just brush it on right before and add your favorite seasoning. actually, no marinade and just some lemon pepper tastes great too!! you will always get the basice smoked flavor, you'll just want to use some seasoning to sweeten the meat up a bit. smoking w/o seasoning tends to make them bitter. and the most important part, clean clean clean the rib area and throroughly rinse off the blood, fat, slime etc.... i dont skin or scale my fillets, makes them easier to handle and adds some flavor too, some like it that way, some dont. and i never never never use lighter fluid to start my coals or wood. ever.Yeah, I noticed that you didn't cut the rib cage out. Thanks for the tips!
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Snapper
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FizzyLifter (7/23/2008)
Never had smoke mullet but it looks incredible!it just might change your mind about what your favorite fish is. white meat fish like snapper and grouper smoke up ok, but it is the oily fish like mullet, salmon, mackeral, pompano that smoke up the best.
____________________________________________________gulf breeze 32563
"if you expected me to say yes, then you wouldn't have asked" fred angeles pensacola imports (mercedes benz repair/maintenance) 3000 mobile hwy pensacola, fl 32505 mon-thurs 6am-5pm 850-791-6607
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