Smoked Mullet

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.

  • Yield: Makes 6 servings


  • 5 pounds split mullet
  • 1 none gal. water
  • 3/4 none to 1 cup kosher salt
  • 1 cup firmly packed brown sugar
  • 1 tablespoon onion powder
  • 5 none bay leaves, crushed
  • none Pepper
  • none Hickory wood chips
  • none Garnish: fresh parsley
  • none Saltines (optional)
  • none Hot sauce (optional)
  • none Lemon wedges (optional)


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.


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Smoked Mullet Recipe