Description
Create a delectable smoky delicacy from your fresh mullet with this traditional Florida-style recipe. The perfect blend of seasonings and time-tested smoking techniques will give you that authentic coastal flavor.
Sweet and savory brine combined with slow smoking over mild wood makes this classic mullet recipe special. Your fish will turn out tender and flaky with a beautiful golden-brown exterior. The rich, smoky flavor works great for immediate serving or in dips and spreads.
Ingredients
Scale
For the Brine:
- 2 gallons clean water
- 2 cups kosher salt
- 1 cup firmly packed brown sugar
- 2 tablespoons liquid crab boil (optional)
- 4 bay leaves, crushed
For the Fish:
- 5–10 butterflied mullet
- Your choice of seasoning (BBQ rub, Old Bay, or Cajun seasoning)
- Cooking oil for basting
Instructions
- Prepare the Brine: Mix water, salt, and brown sugar in a large container until dissolved.
- Clean the Fish: Split the mullet down the back and cut along one side of the spine. Keep the belly intact and fold open like a book.
- Brine the Fish: Place mullet in the cold brine solution and refrigerate for 2-3 hours.
- Dry the Fish: Take fish out of brine, rinse with cold water, and pat dry. Set on wire racks with skin side down.
- Form the Pellicle: Set fish in front of a fan until a sticky surface forms, about an hour.
- Season: Add your chosen seasoning to the meat side of the fish.
- Prepare Smoker: Heat your smoker to between 185-200 degrees Fahrenheit.
- Smoke: Put fish in the smoker and keep temperature steady for 2-3 hours until fully smoked.
Notes
Hickory or a mix of hickory and apple wood gives the best smoking results.
The fish’s natural flavor can get overpowered by mesquite or oak.
A proper pellicle is vital for smoke adhesion.
Regular oil basting during smoking prevents drying.
- Prep Time: 15 minutes
- Brining Time: 1 hour
- Cook Time: 120 minutes
- Category: Seafood
- Method: Smoking
- Cuisine: American