Grey Mullet

Grey Mullet flesh has a rich, nutty taste. It has a high oil content and a oily flavor. The raw flesh and cooked flesh are white and firm and juicy once cooked. A dark, lateral line of fatty flesh runs through the meat and has a stronger flavor and to prevent it, the fish should be skinned and remove the line.

Cooking Tips:

The high oil content of mullet makes it a good candidate for charcoal grilling and hot smoking. Floridians and Cajuns split mullet and roast it over hickory fires. It can also be stuffed and baked or pan-fried. For a milder flavor, skin fillets before cooking.