Mick
I beg to differ , I really don't think the dislike of mullet comes from snobbery but rather from the treatment of the fish at every stage of it's journey from the ocean to the table , about 30 years ago when you went into a fish and chip shop and ordered fish you got mullet , even if you didn't order mullet you may as well have because most of these shops used to change their cooking oil twice a year [ wether it needed it or not , LOL ] and what ever went into the oil ended up tasting like mullet , but the trouble really started at the catching , I grew up at the beach and we had several Pro fishermen working the area , they would run their nets around a big school and then drag it up on the beach and unmesh , they would throw the fish into open tubs and leave them sitting on the beach as they kept running their nets all day or until the schools departed for a different area , the fish would be left sitting in the sun all day , no ice , this sort of thing was relatively common 30 years back , when you bought your mullet from the fish market it was already half off , don't get me wrong , the majority of pro's did the right thing and took care of their catch but many didn't and a few off fish didn't do the rest of the mix much good once it got onto the trays at the market , and as you know the taste and smell of mullet gets stronger as it goes off , these days they wouldn't be allowed to sell the stuff they got away with years ago , the lack of quality years ago led a mate of mine to comment they he had come up with a synthetic mullet , he reckoned you take a turd , marinate it in kerosene and deep fry it in sump oil and it tastes just like Mullet , there was also the fact that one of the main places for catching mullet back they was right there at Luggage Point at the sewerage outlet ,
But fresh mullet is edible and if done right even qualify as extremely nice [ but if this is repeated I'll deny I ever said it ] ,
Mick is right , mullet is very good if smoked , also as I really don't tend to like any overly oily fish my main method for cooking them is to fillet and skin them , bone them and cut into chunks and then marinate them in Lemon juice and grated fresh ginger for a few hours then roll in seasoned flour and deep fry , then serve with a lemon and ginger sauce , another good method is the old bushie way of just cutting their head off , don't scale , just gut and cut in half length ways and slow cook over the coals , lay scale side down and when almost done throw some Sheoak leaves on the coals to give a slight Smokey flavour , these are the two best methods I've come across and even work well for fresh freshwater mullet
David
I beg to differ , I really don't think the dislike of mullet comes from snobbery but rather from the treatment of the fish at every stage of it's journey from the ocean to the table , about 30 years ago when you went into a fish and chip shop and ordered fish you got mullet , even if you didn't order mullet you may as well have because most of these shops used to change their cooking oil twice a year [ wether it needed it or not , LOL ] and what ever went into the oil ended up tasting like mullet , but the trouble really started at the catching , I grew up at the beach and we had several Pro fishermen working the area , they would run their nets around a big school and then drag it up on the beach and unmesh , they would throw the fish into open tubs and leave them sitting on the beach as they kept running their nets all day or until the schools departed for a different area , the fish would be left sitting in the sun all day , no ice , this sort of thing was relatively common 30 years back , when you bought your mullet from the fish market it was already half off , don't get me wrong , the majority of pro's did the right thing and took care of their catch but many didn't and a few off fish didn't do the rest of the mix much good once it got onto the trays at the market , and as you know the taste and smell of mullet gets stronger as it goes off , these days they wouldn't be allowed to sell the stuff they got away with years ago , the lack of quality years ago led a mate of mine to comment they he had come up with a synthetic mullet , he reckoned you take a turd , marinate it in kerosene and deep fry it in sump oil and it tastes just like Mullet , there was also the fact that one of the main places for catching mullet back they was right there at Luggage Point at the sewerage outlet ,
But fresh mullet is edible and if done right even qualify as extremely nice [ but if this is repeated I'll deny I ever said it ] ,
Mick is right , mullet is very good if smoked , also as I really don't tend to like any overly oily fish my main method for cooking them is to fillet and skin them , bone them and cut into chunks and then marinate them in Lemon juice and grated fresh ginger for a few hours then roll in seasoned flour and deep fry , then serve with a lemon and ginger sauce , another good method is the old bushie way of just cutting their head off , don't scale , just gut and cut in half length ways and slow cook over the coals , lay scale side down and when almost done throw some Sheoak leaves on the coals to give a slight Smokey flavour , these are the two best methods I've come across and even work well for fresh freshwater mullet
David
Heck it would not hurt if an oyster or two was sitting on the grill getting steamed but I never said that since I told Oldyaker I did not like oysters. They do make good bait when steamed over a drift wood fire. :lol: 
