Directions: |
Directions:For smoking, split the mullet down the back, cutting along one side of the spine all the way down, but not through, the skin of the belly. Fold the fish open like a book, with the belly of the fish acting as the spine. There will be a dark lining around the belly cavity. It needs to be removed. Just scrape it away with your fingers or a butter knife, then rinse. Backbone in or out is a personal choice, but most old-school mullet smokers like to leave it in on one side of the fish because they say it adds flavor. Start the process by brining the fish for 2 to 3 hours. I prefer to use a cooler for this task with just enough ice to keep the brine cold. After brining, the mullet need to dry before smoking. I remove them one at a time from the brine, give each a quick rinse under cold water, then pat dry with a paper towel. From there, I move the fish to wire racks or sheet pans, skin side down, and place them in front of a fan for another hour to dry the fish and form a sticky pellicle on the surface of the meat.
When it comes to seasoning the mullet before smoking, some are purists, adding only a bit of black pepper. Cajun seasoning is popular, as is Old Bay. My favorite is a good, slightly sweet BBQ rub like the "Everglades All-Purpose". Just sprinkle your choice of seasoning over the meat side of the fish. Place the mullet skin side down on your smoker. Smoke at 185 to 200 degrees for 2 to 3 hours. The finished product should be firm, with a deep mahogany color on the surface of the meat, but not completely dried. The meat itself should be flaky and white when peeled away from the skin. |
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