Smoked Mullet

Southern Living
Smoked MulletRecipe
Disposable turkey roasting pans from the supermarket are great for brining the fish. 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.
Makes 6 servings


+ Add To Shopping List
5 pounds split mullet
1 gal. water
3/4 to 1 cup kosher salt
1 cup firmly packed brown sugar
1 tablespoon onion powder
5 bay leaves, crushed
Hickory wood chips
Garnish: fresh parsley
Saltines (optional)
Hot sauce (optional)
Lemon wedges (optional)


Prep: 5 Minutes
Cook: 2 Hours
Other: 5 Hours, 30 Minutes

1. Rinse fish.

2. Combine 1 gal. water and next 4 ingredients in a large bowl, stirring until salt dissolves. Add mullet; cover and chill 45 minutes to 2 hours or to desired degree of saltiness. (Cut off a small piece of fish, and fry it to determine degree of saltiness by tasting. Longer soak times yield saltier fish.)

3. Rinse fish, discarding brine mixture; pat fish dry with paper towels. Place fish on wire racks in roasting pans; cover with paper towels, and chill 2 to 3 hours or until dry. Rub 1 tsp. pepper on both sides of each fish.

4. Soak wood chips in water at least 30 minutes.

5. Prepare charcoal fire in smoker; let burn 15 to 20 minutes.

6. Drain chips, and place on coals. Place water pan in smoker; add water to depth of fill line.

7. Place fish on upper and lower food racks; cover with smoker lid. (If smoking fillets, place skin sides down on racks.)

8. Cook 2 hours or just until fish flakes easily with a fork. Garnish, if desired. Serve with saltines, hot sauce, and lemon wedges, if desired.

Created date

August 2006