General Description: More than 100 species of mullet are found worldwide in estuaries and the open ocean, but gray or striped mullet (Mugil cephalus) are considered to be the most delicious. Though quite popular and low-priced in the American South, mullet is practically unknown in the rest of the United States. The delicious orange-yellow roe is a valuable American export to Japan and Taiwan. Due to a net ban enacted in 1995, mullet landings have greatly decreased, raising the once low price. Smoked mullet and mullet roe are traditional in Florida fish houses. European red mullet is an unrelated species.

Locale and Season: Gray mullet are found in tropical and subtropical coastal waters worldwide. Peak season is November and December, when the fish is heavy with roe. Fish frozen after the roe has been removed can be found in spring and summer.

Characteristics: Mullet average 3 to 6 pounds. The raw flesh is white and cooks up white, firm, and juicy. The male milt, golden yellow female roe, and gizzards are also eaten. Yield is 45 percent.

How to Choose: Mullet are best in fall, just before spawning. Because mullet deteriorate quickly, they are usually sold close to where they have been caught. Choose mullet with bright, clear eyes, red gills, and shiny, unfaded skin with no “fishy” odor.

Storage: Mullet is best right out of the water but may be refrigerated for up to 2 days, covered in crushed ice, in a perforated pan above another pan. Smoked mullet should be refrigerated and used within 4 days. Mullet can be frozen but lasts only 90 days.

Preparation:
1. Cut away the oily, strong-flavored skin and remove the dark line of fatty flesh that runs through the meat. It has an overly strong flavor.
2. Barbecue, bake, broil, deep-fry, pan-fry, or hot-smoke.

Suggested Recipe: Florida Broiled Mullet (serves 6): Place 2 pounds skinless mullet fillets in a single layer, skin-side down, on an oiled broiling pan. Combine 2 tablespoons each Worcestershire sauce, soy sauce, and vegetable oil; 2 teaspoons paprika; 1 teaspoon each chili powder and garlic powder; and hot sauce to taste and pour over fish. Broil 8 minutes or until fillets flake, basting once. Serve with lemon wedges.

Flavor Affinities: Bacon, bell pepper, Cajun seasoning, celery, chili powder, cornmeal, garlic, ginger, hot sauce, onion, paprika, pickling spice, scallion, soy sauce, vinegar.