mmmm smoked mullet - Page 2

Rammer Jammer · 07-23-2008, 11:56 AM

Quote:

freespool50 (7/23/2008)i sample with different stuff each time. i usually brush on something wet and tasty, you pick. then sprinkle some seasoning salt, lightly. there are a million different ways to coat the fish, but "marinating" them is not necessary. since they can take up to 3 hours or more at 150-175, the flavor has time to soak in. i wouldnt recommend soaking them in anything. just brush it on right before and add your favorite seasoning. actually, no marinade and just some lemon pepper tastes great too!! you will always get the basice smoked flavor, you'll just want to use some seasoning to sweeten the meat up a bit. smoking w/o seasoning tends to make them bitter. and the most important part, clean clean clean the rib area and throroughly rinse off the blood, fat, slime etc.... i dont skin or scale my fillets, makes them easier to handle and adds some flavor too, some like it that way, some dont. and i never never never use lighter fluid to start my coals or wood. ever.

Yeah, I noticed that you didn't cut the rib cage out. Thanks for the tips!

freespool50 · 07-23-2008, 12:12 PM

Quote:

FizzyLifter (7/23/2008)Never had smoke mullet but it looks incredible!

it just might change your mind about what your favorite fish is. white meat fish like snapper and grouper smoke up ok, but it is the oily fish like mullet, salmon, mackeral, pompanothat smoke up the best.

Thread Tools
Show Printable Version Email this Page
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)