Then, using the Smoked mullet is a traditional favorite among many Floridians . 2 tablespoons grated onion. 3 tablespoons lemon juice. Add mullet; cover and chill 45 minutes to 2 hours or to desired degree of saltiness. 1 pound hickory branches or chips Place whitefish, mayonnaise, and sour cream in the bowl of a food processor. Plunge into cold water, peel and set aside. Smoking fish at home may sound intimidating, but it's no more complicated than grilling. 1 gallon water A few years ago, only smoked mullet and Spanish mackerel was known. Red oak, a native of Florida, Is very similar to the northern hickory. Season the fillets with salt and pepper and grill skin-side down for about 3-4 minutes over high heat on a lightly oiled pan. water and next 4 ingredients in a large bowl, stirring until salt dissolves. The wet chips provide lower temperatures and create smoke which flavors the fish. Stir until the salt is dissolved. Add mullet; cover and chill 45 minutes to 2 hours or to desired degree of saltiness. The best-sized yelloweye mullet for eating are about 12-30cm, which can be prepared in a number of tasty ways. Rub 1 tsp. 5 pounds mullet butterfly fillets (If it’s the middle of winter and you don't have a warm place to leave it, then this process could take 2 or more days.) Make the brine: Combine water, sugar, and 1/2 … Place the fish in the brine and … This ensures that only the finest quality smoked fish is vacuum packed and delivered to our customers. Everybody understands the stuggle of getting dinner on the table after a long day. Cover charcoal or ceramic briquettes with approximately 1/3 of the wet chips. Boil the eggs for about 2 minutes, then remove from the heat and leave in the hot water for a further 8 minutes. If you can't find mullet in your area, try mackerel, bluefish, amberjack, or even salmon--lower the smoking time for fillets rather than split fish. Stir until the salt is dissolved. (Cut off a small piece of fish, and fry it to determine degree of saltiness by tasting. Remove the fish from the brine; rinse thoroughly and dry. Find the recipe here. Mullet Fish Southern Fried Mullet Not Hattie Mae’s recipe, but I’m sure it’s very close to it! The raw fish are laid on racks Over a smoldering fire of red oak. A smoked fish brine will keep the delicate meat of the fish from drying out as well as work your seasonings past the skin and into the tender flakes of the fish. Close the hood on the grill and open vent slightly to keep smoke and air circulating. Drain chips, and place on coals. Frying mullet (or any fish) involves hot, 375-degree oil (peanut or canola), a heavy frying pan, and a coating of finely ground corn meal. Haha, jokes on them, this was fantastic, I smoked it using Pecan wood and let it smoke nice and slow. You can also partially cook sausages or steak, then finish off in the smoker. Once cooled, peel the Eggplant and place the flesh in a colander to drain. olive oil Remove the crust and soak the bread in the cold milk. paprika crackers to serve with the … Place the fish in the brine and let soak refrigerated for about 30 minutes. A smoker/cooker is very portable and great taken on your trip to the beach. Rinse fish, discarding brine mixture; pat fish dry with paper towels. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. 1 whole large smoked mullet 2 (12 ounce) containers whipped cream cheese, softened 1 (5 ounce) bottle sweet hot sauce … I used 3/4 cup salt and it came out nicely. Uncle Bill’s Smoked Fish Recipe (If smoking fillets, place skin sides down on racks.). Season with Old Bay ™ seasoning, hot pepper sauce, Worcestershire sauce, liquid smoke, and cracked black pepper. 3 65 Super Easy Finger Foods to Make for Any Party From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. In pre-refrigeration days, smoked fish were heavily cured and smoked fairly dry for storage at room temperature or in a cellar. Heat the oil in a large saucepan and sauté the onion, garlic, ginger, mustard seeds, turmeric and curry powder for 3-4 minutes over a medium heat until soft and fragrant. Recipe by Smokai INGREDIENTS 2 x Large Mullet BRINING Wet cure 80 per cent brine 1 litre water 200g Non-iodised sea salt 100g Soft brown sugar Optional ingredients for fish brines Bay leaves Finley chopped onion Dill fresh and dried Crushed black pepper corns Crushed Garlic Fresh or dried chillies Crushed fennel seeds No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. 1/2 cup smoked fish roe 1 clove garlic, crushed 1/2 small onion, finely minced Juice of 1-2 lemons, to taste 1 egg yolk 1/4 cup plus 2 tbsp. 2 quarts water Trout, tailor, bonito, trevally and slimy mackerel can be smoked whole whilst larger species are usually smoked as cutlets or slices. Always a favorite with native Floridians, mullet is cooked a variety of ways – smoked, fried, pan-fried, baked, or broiled. Place water pan in smoker; add water to depth of fill line. Today's cures are lighter, so most forms of fish smoked at home need to be refrigerated until use. © Copyright 2021 Meredith Corporation. If you could pick only one food for smoking, it would have to be fish. grate potato into bowl or containers Cover with warm water. It was good by itself, but I made it into dip. Leave cover with a cloth and in a warm area for 24hrs, hot water cupboard is a perfect place to leave it. Keep the chips in a cool place to keep them from taking on a mildew or sour aroma. The heat must be kept low. Longer soak times yield saltier fish.). Southern Smoked Mullet Recipe 5 pounds mullet butterfly fillets 1 gallon water 1 pound hickory branches or chips 2 quarts water 1 cup salt Make a brine solution by combining 1 gallon of water and salt (real salt). Combine 1 gal. Place the butterflied fish or fish fillets, skin side down, on a well-greased grill approximately 4 to 6 inches from the smoking fire. By How to Do Florida Chef Justin Patrick Timineri of the Florida Department of Agriculture's Fresh from Florida program demonstrates two ways to prepare one of the essential flavors of Florida — smoked mullet. Make a brine solution by combining 1 gallon of water and salt (real salt). Make a brine solution by combining 1 gallon of water and salt (real salt). 3 tablespoons chopped parsley. It is then smoked to order, using only natural manuka and the time honoured skills we have applied since our first day. Mix all these ingredients together, add 2 whole eggs and season well (the best way to combine all these ingredients is with clean hands). For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. 6 mullet fillets 1 cup yellow corn meal ½ cup flour Salt and pepper to taste 1 cup of milk Mix the corn meal, flour, salt and pepper in a shallow dish; in another dish put the milk. Squeeze the bread dry and crumble into the roe. The fish is done when the cut surface is golden brown and the flesh flakes easily when tested with a fork. Remove the fish from the brine; rinse thoroughly and dry. Meanwhile, beat the roe thoroughly in a mortar or in a blender until it is soft. If you live around Niceville, gather some dried hickory branches. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Since this cottage cheese was thicker and not as soupy as most other cottage cheeses, it made for a welcome substitution that didn’t alter the overall texture or consistency of the spread while adding a hint of sweet and cheesy flavor to compliment the salty taste of the mullet. Here in Texas, if you were to say you were gonna smoke Mullet, people would give you a crazy look and declare it to be bait fish and not worth eating!! MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. Serve with MulletFestival.Com smoked mullet sauce All rights reserved. 2 (8-ounce) packages light cream cheese, softened. Place fish on wire racks in roasting pans; cover with paper towels, and chill 2 to 3 hours or until dry. this link is to an external site that may or may not meet accessibility guidelines. 3 cups flaked smoked Florida mullet meat. 1 cup salt. 1 teaspoon hot pepper sauce. Fish is truly transformed in both flavour and texture by smoking. With a little help from cottage cheese, I decided to put a healthy twist on the traditional Florida smoked fish dip. Smoke fish approximately 1 hour at 150 degrees to 175 degrees, or for about 30 to 45 minutes at 200 degrees. Garnish, if desired. Try a traditional Spaghetti Aglio e Olio recipe with a little of the mullet sprinkled in at the end (not too much) like a condiment or seasoning. No forks or spoons required, just easy-to-pick-up … 2 Add the … I haven't smoked mullet in a while, but I recently turned out a good batch of smoked Spanish Mackerel. Using a S great recipe, give it a try. Leftover smoked mullet can be frozen. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. Place the fish in the brine and let soak refrigerated for about 30 minutes. Combine 1 gal. Just add aromatic wood to a charcoal grill and let the fragrant, flavorful smoke do its work. Prick 2 eggplants with a fork and baking them in an oven set to 425° Fahrenheit for approximately 30 minutes or until the skins are blackened. If you haven't tried cold smoking before, try our Salmon or Trout recipes. Offers may be subject to change without notice. Soak wood chips in water at least 30 minutes. If there isn’t a hickory tree in your neighbor’s yard, get yourself some of those store-bought hickory chips and soak them in 2 quarts of water for several hours or overnight. To smoke fish, use a hooded or covered charcoal, electric or gas grill. Prepare charcoal fire in smoker; let burn 15 to 20 minutes. Add pieces of the smoked mullet right from the refrigerator as a salad topping. Mullet dip recipes are passed through the generations and are treasured secrets. The fish cook and smoke from 4 to 6 hours, Depending on size and thickness of the fish. Serve with saltines, hot sauce, and lemon wedges, if desired. Smoked mullet flakes can be worked into other dishes, so be imaginative. pepper on both sides of each fish. It is well worth the effort and you just can’t beat smoked food for taste! Smoked mullet is a delicacy in Florida! They smoke up really well: simply remove the head and guts and split them down the middle. Stir until the salt is dissolved. 2 tablespoons milk. We source our fish from New Zealand’s finest fishing companies. Popular smoking candidates include trout, mullet, tailor, bonito, kingfish, slimy mackerel, spotted and Spanish mackerel, yellowfin, longtail and bluefin tuna. The remaining chips should be added as needed throughout the cooking process. Want to try whipping up a smoked mullet dip of your own? Mix together and add the In a typical recipe, chunks of smoked mullet are blended with cream cheese and sour cream and seasoned with salt, pepper, and a dash of tabasco. Blend all ingredients until consistency reaches a spread. water and next 4 ingredients in a large bowl, stirring until salt dissolves. or Choctawhatchee smoked mullet sauce. is part of the Allrecipes Food Group. Disposable turkey roasting pans from the supermarket are great for brining the fish. Sliced thinly on a cracker with a little lemon juice and fresh ground black pepper is terrific. Cook 2 hours or just until fish flakes easily with a fork. Large batches of fish can be smoked, refrigerated and used in a variety of tasty recipes. MyRecipes may receive compensation for some links to products and services on this website. Place fish on upper and lower food racks; cover with smoker lid. In a large mixing bowl, Place the mullet meat, celery, scallions, parsley, capers, and lemon juice. Now many other kinds of fish are smoked and enjoyed, As well as the mullet and the mackerel. photo from Food Network. Anyway, I brine the fillets in a mix of brown sugar and kosher salt (about 1 cup of each in a gallon of water). In this catch, clean and cook we show you how to smoke fish start to finish! ©2017 Niceville Digital Network. Where there's smoke, there's flavor. Try mullet, kahawai, trevally, snapper and cod, as well as trout and salmon. if using charcoal, fewer briquettes are necessary than for regular grilling.