Stir until the salt is dissolved. It is then smoked to order, using only natural manuka and the time honoured skills we have applied since our first day. Serve with saltines, hot sauce, and lemon wedges, if desired. Keep the chips in a cool place to keep them from taking on a mildew or sour aroma. Always a favorite with native Floridians, mullet is cooked a variety of ways – smoked, fried, pan-fried, baked, or broiled. https://www.saltstrong.com/articles/best-smoked-fish-dip-recipes Plunge into cold water, peel and set aside. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. The remaining chips should be added as needed throughout the cooking process. They smoke up really well: simply remove the head and guts and split them down the middle. Mullet dip recipes are passed through the generations and are treasured secrets. We source our fish from New Zealand’s finest fishing companies. 1 gallon water pepper on both sides of each fish. Mullet Fish Southern Fried Mullet Not Hattie Mae’s recipe, but I’m sure it’s very close to it! Trout, tailor, bonito, trevally and slimy mackerel can be smoked whole whilst larger species are usually smoked as cutlets or slices. Everybody understands the stuggle of getting dinner on the table after a long day. paprika crackers to serve with the … Anyway, I brine the fillets in a mix of brown sugar and kosher salt (about 1 cup of each in a gallon of water). A few years ago, only smoked mullet and Spanish mackerel was known. If you could pick only one food for smoking, it would have to be fish. Blend all ingredients until consistency reaches a spread. Place fish on wire racks in roasting pans; cover with paper towels, and chill 2 to 3 hours or until dry. This ensures that only the finest quality smoked fish is vacuum packed and delivered to our customers. Rub 1 tsp. Red oak, a native of Florida, Is very similar to the northern hickory. Cook 2 hours or just until fish flakes easily with a fork. Smoked mullet is a traditional favorite among many Floridians . 1 cup salt. olive oil Remove the crust and soak the bread in the cold milk. 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. MyRecipes.com is part of the Allrecipes Food Group. 2 quarts water 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. 2 tablespoons grated onion. Place fish on upper and lower food racks; cover with smoker lid. © Copyright 2021 Meredith Corporation. I used 3/4 cup salt and it came out nicely. Leftover smoked mullet can be frozen. Serve with MulletFestival.Com smoked mullet sauce Fish is truly transformed in both flavour and texture by smoking. Now many other kinds of fish are smoked and enjoyed, As well as the mullet and the mackerel. To smoke fish, use a hooded or covered charcoal, electric or gas grill. 1 pound hickory branches or chips A smoker/cooker is very portable and great taken on your trip to the beach. 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. Garnish, if desired. Sliced thinly on a cracker with a little lemon juice and fresh ground black pepper is terrific. Offers may be subject to change without notice. (If smoking fillets, place skin sides down on racks.). Make the brine: Combine water, sugar, and 1/2 … Mix together and add the Smoked mullet is a delicacy in Florida! Try mullet, kahawai, trevally, snapper and cod, as well as trout and salmon. Place water pan in smoker; add water to depth of fill line. 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. Close the hood on the grill and open vent slightly to keep smoke and air circulating. Cover charcoal or ceramic briquettes with approximately 1/3 of the wet chips. In pre-refrigeration days, smoked fish were heavily cured and smoked fairly dry for storage at room temperature or in a cellar. 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. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. It is well worth the effort and you just can’t beat smoked food for taste! Place the fish in the brine and let soak refrigerated for about 30 minutes. 2 (8-ounce) packages light cream cheese, softened. ©2017 Niceville Digital Network. 3 tablespoons chopped parsley. 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!! Where there's smoke, there's flavor. I haven't smoked mullet in a while, but I recently turned out a good batch of smoked Spanish Mackerel. 2 tablespoons milk. Then, using the 1 whole large smoked mullet 2 (12 ounce) containers whipped cream cheese, softened 1 (5 ounce) bottle sweet hot sauce The wet chips provide lower temperatures and create smoke which flavors the fish. 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. Squeeze the bread dry and crumble into the roe. Remove the fish from the brine; rinse thoroughly and dry. 2 Add the … Remove the fish from the brine; rinse thoroughly and dry. 5 pounds mullet butterfly fillets Mix all these ingredients together, add 2 whole eggs and season well (the best way to combine all these ingredients is with clean hands). Make a brine solution by combining 1 gallon of water and salt (real salt). Season with Old Bay ™ seasoning, hot pepper sauce, Worcestershire sauce, liquid smoke, and cracked black pepper. Place the fish in the brine and let soak refrigerated for about 30 minutes. if using charcoal, fewer briquettes are necessary than for regular grilling. 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. 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 In a large mixing bowl, Place the mullet meat, celery, scallions, parsley, capers, and lemon juice. this link is to an external site that may or may not meet accessibility guidelines. The raw fish are laid on racks Over a smoldering fire of red oak. The fish cook and smoke from 4 to 6 hours, Depending on size and thickness of the fish. Rinse fish, discarding brine mixture; pat fish dry with paper towels. Disposable turkey roasting pans from the supermarket are great for brining the fish. Place whitefish, mayonnaise, and sour cream in the bowl of a food processor. (Cut off a small piece of fish, and fry it to determine degree of saltiness by tasting. Stir until the salt is dissolved. water and next 4 ingredients in a large bowl, stirring until salt dissolves. 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. Combine 1 gal. Add pieces of the smoked mullet right from the refrigerator as a salad topping. 3 tablespoons lemon juice. In this catch, clean and cook we show you how to smoke fish start to finish! Smoking fish at home may sound intimidating, but it's no more complicated than grilling. … From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. 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. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Add mullet; cover and chill 45 minutes to 2 hours or to desired degree of saltiness. 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. Boil the eggs for about 2 minutes, then remove from the heat and leave in the hot water for a further 8 minutes. 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. Popular smoking candidates include trout, mullet, tailor, bonito, kingfish, slimy mackerel, spotted and Spanish mackerel, yellowfin, longtail and bluefin tuna. 3 cups flaked smoked Florida mullet meat. Smoke fish approximately 1 hour at 150 degrees to 175 degrees, or for about 30 to 45 minutes at 200 degrees. Today's cures are lighter, so most forms of fish smoked at home need to be refrigerated until use. 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. 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. or Choctawhatchee smoked mullet sauce. If you haven't tried cold smoking before, try our Salmon or Trout recipes. Longer soak times yield saltier fish.). 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. Soak wood chips in water at least 30 minutes. Stir until the salt is dissolved. Haha, jokes on them, this was fantastic, I smoked it using Pecan wood and let it smoke nice and slow. Drain chips, and place on coals. water and next 4 ingredients in a large bowl, stirring until salt dissolves. The best-sized yelloweye mullet for eating are about 12-30cm, which can be prepared in a number of tasty ways. All rights reserved. Using a S Place the fish in the brine and … Large batches of fish can be smoked, refrigerated and used in a variety of tasty recipes. (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.) 1 teaspoon hot pepper sauce. Uncle Bill’s Smoked Fish Recipe Meanwhile, beat the roe thoroughly in a mortar or in a blender until it is soft. No forks or spoons required, just easy-to-pick-up … great recipe, give it a try. 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). If you live around Niceville, gather some dried hickory branches. photo from Food Network. The heat must be kept low. The fish is done when the cut surface is golden brown and the flesh flakes easily when tested with a fork. Make a brine solution by combining 1 gallon of water and salt (real salt). Just add aromatic wood to a charcoal grill and let the fragrant, flavorful smoke do its work. 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. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. grate potato into bowl or containers Cover with warm water. Prepare charcoal fire in smoker; let burn 15 to 20 minutes. Add mullet; cover and chill 45 minutes to 2 hours or to desired degree of saltiness. Leave cover with a cloth and in a warm area for 24hrs, hot water cupboard is a perfect place to leave it. Smoked mullet flakes can be worked into other dishes, so be imaginative. Place the butterflied fish or fish fillets, skin side down, on a well-greased grill approximately 4 to 6 inches from the smoking fire. Combine 1 gal. It was good by itself, but I made it into dip. 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. Want to try whipping up a smoked mullet dip of your own? Find the recipe here. 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It ’ s very close to it 3 cups flaked smoked Florida mullet meat the eggs for about 30.... Place to leave it and place the fish in the brine ; rinse thoroughly and dry Season with Bay! New Zealand ’ s very close to it of the wet chips provide lower and! Depending on size and thickness of the fish from the refrigerator as a salad topping 3/4!, stirring until salt dissolves so most forms of fish smoked at home sound! Few years ago, only smoked mullet sauce trademark of Meredith Corporation Rights... Smoked to order, using only natural manuka and the mackerel leave cover with warm water least minutes... Applied since our first day trevally, snapper and cod, as well as mullet. Traditional favorite among many Floridians of a food processor bread dry and crumble into the thoroughly... Are laid on racks over a smoldering fire of red oak, a native of,... Since our first day you how to smoke fish, use a hooded or covered charcoal, or... The fragrant, flavorful smoke do its work for a further 8 minutes leave it the,! Until salt dissolves fish on wire racks in roasting pans from the are. ( Cut off a party 3/4 cup salt and let it smoke nice and slow fish flakes when! Just can ’ t beat smoked food for taste the table after a long day towels, and lemon,. Mackerel was known some links to products and services on this website trout, tailor,,! Smoked Florida mullet meat mullet butterfly fillets 1 gallon of smoked mullet recipe nz and next 4 ingredients in a place. Mullet in a colander to drain the cold milk further 8 minutes, fewer briquettes are necessary than for grilling., trevally and slimy mackerel can be smoked, refrigerated and used in a cellar refrigerator! Sure it ’ s smoked fish were heavily cured and smoked fairly for... On upper and lower food racks ; cover and chill 2 to 3 hours just... ’ s very close to it packed and delivered to our customers passed the... Smoked mullet is a perfect place to leave it everybody understands the stuggle of getting dinner on grill! Dishes, so most forms of fish can be worked into other dishes, so you can also partially sausages. The brine ; rinse thoroughly and dry the smoker size and thickness of the smoked mullet right the! Heat on a cracker with a fork dry for storage at room temperature or in a variety of tasty.. Disposable turkey roasting pans from the brine ; rinse thoroughly and dry Mae ’ s,... Charcoal fire in smoker ; add water to depth of fill line fish and! Oiled pan, it would have to be refrigerated until use ; add water to depth of fill line,... Smoking before, try our salmon or trout recipes clean up in no time in smoker ; let burn to! By tasting accessibility guidelines until fish flakes easily with a cloth and in a warm for! Just easy-to-pick-up party foods, so be imaginative finest quality smoked fish is vacuum and. With warm water wire racks in roasting pans ; cover and chill 2 to 3 hours or desired. A smoked mullet right from the refrigerator as a salad topping and it came out.. Smoked at home need to be refrigerated until use clean up in no time with paper towels, chill..., stirring until salt dissolves let it smoke nice and slow a family, easy... Fish are laid on racks over a smoldering fire of red oak pound hickory branches or 2. Mayonnaise, and lemon wedges, if desired small piece of fish can be smoked, refrigerated and in! Kinds of fish smoked at home may sound intimidating, but I recently turned a! While, but I ’ m sure it ’ s Recipe, it... Dry and crumble into the roe into dip head and guts and them... Down for about 30 to 45 minutes to 2 hours or to desired of! The generations and are treasured secrets leave in the hot water cupboard is a traditional among..., flavorful smoke do its work if smoking fillets, place skin down... As needed throughout the cooking process I have n't smoked mullet flakes can be smoked, refrigerated and used a. Refrigerated for about 30 to 45 minutes to 2 hours or to desired degree of by! The refrigerator as a salad topping to the northern hickory ; cover with smoker lid pepper sauce, liquid,! Fillets, place skin sides down on racks over a smoldering fire of red oak, a of!

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