How to Smoke Mullet Fish

Mullet fish are a distinctive-tasting seafood choice. They are a perennial favorite in Florida, where these fish remain plentiful off the Gulf Coast. Although mullet fish can be prepared in a variety of ways and are popular at fish fries, smoking these fish makes for a particularly memorable and delicious choice when served up as an appetizer or main course.

Things You'll Need

• 5 lbs. mullet fish fillets, butterflied
• 3/4 to 1 cup of salt, preferably kosher
• 1 gallon of water
• Hickory chips, or the wood chip of your choice
• Smoker or barbecue, electric or gas grill with hood or cover
• Charcoal, depending on the type of equipment you decide to use

Instructions

1. Prepare a brine solution with the salt and water. Mix thoroughly so the salt is completely dissolved into the water.

2. To be on the safe side, wash the mullet fish under cold water before adding to the brine mixture. Refrigerate for an hour. Remove fillets, rinse again with cold water and pat dry with a paper towel.

3. Fire up the grill. If you are using a smoker, follow the manufacturer's instructions. If you use charcoal, remember that less is required than with traditional grilling. Once the fire is giving off a low heat, add the hickory chips onto the heat source. Smoke from these chips is what flavors the mullet fish. The key to infusing the fillet with a delicious smoked flavor is a low heat.

4. Add the fish fillets carefully to a well-greased grill 4 to 6 inches from the heat. Cover the grill with the hood, although be sure to allow some ventilation.

5. Do not be impatient, since smoking the mullet fish will take some time. At 175 degrees it can take an hour or more, while at 200 degrees you can expect the entire smoking process to take approximately 45 minutes. You will know the mullet fish is done when it turns a luxuriant golden brown and flakes easily when you test it with a fork. Serve immediately.

Tips & Warnings

• Soak the wood chips for at least several hours and preferably overnight. Moistened wood chips burn off more slowly, allowing you to more accurately control the cooking process.

• If the heat is too high, you risk overcooking the fish and turning it into a tough, chewy mess.

References

• Cooking with Smoke
• Southern Charm Sportsfishing
• The Boggy Bayou Mullet Festival