Old timers in my area used to net these fish in the winter months. (Four hole swamp) Everyone ate them and were a winter time prize. The summer months their flesh is soft like mud. I have tried some cooked fresh and its not bad. The filets cook up real light color almost white. I was told to darken the color of cooked filets you put the liver of the fish in the grease while frying. My opinion of the taste is almost as good as well prepared catfish but more rich in flavor. You would eat a few pieces and say not bad. Because of rich flavor a few pieces is all you want. Not surprised by most peoples replies. Times were tough back then people ate a lot of things people turn their nose up to today. They are high in mercury also.
Very good response (in my opinion). I have two good friends that have asked me to bring them mullet. The fish is looked down on by most people as a poor mans fish/food. The one friend is a poor man. The other friend is a chef at one of the most noted restaurants in Charleston. The chef doesn't serve mullet at the restaurant but, when he gets home.. the mullet pan has been used many times.
But for MY own taste… I love the ‘chef’s’ mushroom soup and the ‘poor’ friend’s home grown tomatoes. Just wish I had a friend that made Irish whiskey.
I used to net mullet in winter time to use for bait on my commercial trotlines. I would save a few of the larger ones to eat. I would filet them and fry them in house autry. My friends and family never knew what they were eating. They were pretty good as long you did not cook any other fish with them to compare taste. Fresh mullet isn’t as good as game fish but not bad at all. The filets when fried are a little chewy but not bad eating. Surprising gar fish isn’t bad either. They have a white flakey meat. They are hard to clean because of their tough skin. Old timers still have a taste for red fin pike. They talk about them a lot. I have caught a few but never eaten one.
I used to net mullet in winter time to use for bait on my commercial trotlines. I would save a few of the larger ones to eat. I would filet them and fry them in house autry. My friends and family never knew what they were eating. They were pretty good as long you did not cook any other fish with them to compare taste. Fresh mullet isn’t as good as game fish but not bad at all. The filets when fried are a little chewy but not bad eating. Surprising gar fish isn’t bad either. They have a white flakey meat. They are hard to clean because of their tough skin. Old timers still have a taste for red fin pike. They talk about them a lot. I have caught a few but never eaten one.
Cool. Good experience.
Had some of the “old timers” ride up on me and ask if I had spotted the “roe” mullet that day. Like the roe shad, they were on the hunt for the roe mullet. Didn’t quite understood what they were actually saying until one day I saw a wave of water rolling up the bank at low tide like a submarine. Do you know if the mullet ‘roe up’ like shad and trout and if this is what the guys were out hunting? By the way, me calling them “old timers” puts them at 70, probably thirty years ago.
For taste: My one friend eats them grease fried and the other eats them smoked. I eat them… neither. Funny. I supply way more fish than I have ever eaten. But, I have endless interest in the environment in which I was born and will hopefully continue to fish for a few more days.
Maybe it says more about my upbringing than anything else but I think fresh mullet is my favorite fish to eat. Fried or smoked but the emphasis must be on the word fresh. My least favorite of the popular food fishes is catfish, nothing bad about it but to me is pretty bland and tasteless.
take one 8wt flyrod, several old clousers, a pair of waders, and back water bays or swamp, and sight cast to mudfish. add all that together and its as much fun as you can have with your clothes on.
“There is a strange sense of pleasure being beat to hell by a storm when you’re on a boat that is not going to sink.” JB
got about a 10-12 pounder out of the hatchery while bass fishing last spring. thought i hooked a monster bass once my giant creature bait got smacked and i couldnt turn the fish for a while but boy was i wrong! very fun to fight though.
verjus
what is it?
A byproduct of wine production, verjus (French for ?green juice?) is unfermented, unripe grape juice. In the vineyard, clusters of unripe grapes are picked to allow other grapes on the same vine to ripen more fully for winemaking. The ?thinned? grapes are pressed, resulting in a juice with a sweet-tart taste?something like a thin Sauternes with a lemonade finish. Verjus is lower in acid than vinegar but still adds bright flavor to foods. And because of its low acidity, verjus doesn?t compete with the flavor of wine. It?s great on green salads and in fruit salads, in sauces for chicken and fish, and it also makes a wonderful addition to a grape sorbet or granita, and hit is good on oysters, but i prefer Texas Pete, small amount of horseradish, twist of lime on a saltine cracker with my oysters
Some People Create Their Own Storms And Then Cry When It Rains!
