October 18, 2006
Florida Mullet: The Fish Are Jumping
Is it possible George Gershwin was referring to mullet in his “Summertime” lyrics when he wrote, “fish are jumpin’?” It’s hard to say for certain but it is almost a sure thing that Floridians who are cruising along the state’s beautiful coast line will witness the energetic activities of these popular fish. Observing mullet can leave you with the impression they are very, very busy. They travel in large schools and their silver silhouettes are frequently seen flashing through the water as they seek small tidbits of plant matter to satisfy their primarily vegetarian diet. As if they are downright excited about their find, they jump right out of the water and land with a noisy splash. This attention getting spectacle makes the fishermen’s job of locating and harvesting this tasty food fish a little easier. This is a good thing since a well-known Southern culinary tradition is to feast on a plate of fried mullet, cheese grits and cold slaw.
Mullet are extremely active along the Florida coast and in the connecting rivers. The two most commercially harvested species of mullet in Florida are the striped and white mullet. The striped mullet is commonly called a black, gray or jumping mullet. The white species is usually referred to as a silver mullet. Both are a lean food fish with firm textured light meat and moderate flavor. Rumor has it mullet was the favorite of the Ancient Romans; so much so, they were willing to pay top dollar. Today, mullet is one of the more modestly priced fish available in local seafood retail markets.
Although frying is still the dominant Southern way to prepare mullet, it can be a very versatile delicacy and enjoyed baked, broiled, sautéed, poached, smoked or cooked in the microwave with your favorite seasonings. It is also scrumptious incorporated in a variety of recipes. Here are just a couple created by the Florida Department of Agriculture and Consumer Services, Bureau of Seafood and Aquaculture Marketing. These can jumpstart your creativeness to develop your own specialties.
Fisherman’s Choice
1 1/2 pounds Florida mullet fillets
1/4 cup sesame oil
2 teaspoons minced garlic
1 tablespoon paprika
8 slices French bread
8 Florida tomato slices
Florida lettuce
Cut fillets into 6 servings. Combine oil and garlic. Brush fillets with oil mixture and place on broiler pan. Sprinkle generously with paprika. Broil 5 to 6 inches from source of heat until fish flakes easily. Serve on French bread with tomatoes and lettuce.
Serves 6.
Nutritional Value Per Serving
Calories 577, Calories From Fat 157, Total Fat 18g, Saturated Fat 3g, Trans Fatty Acid 0g, Cholesterol 56mg, Total Carbohydrate 69g, Protein 34g, Omega-3 Fatty Acid .45g.
Broiled Mullet Casserole
2 pounds mullet fillets, approximately 2-inch thick
2 tablespoons Florida orange juice
2 tablespoons soy sauce
1 tablespoon grated onion
2 teaspoons ground oregano
1 teaspoon black pepper
1 3-ounce can tomato paste
2 10-ounce packages frozen broccoli, thawed and drained
1 cup grated cheese of choice
Place fillets in glass casserole dish. Combine orange juice, soy sauce, onion, oregano and pepper. Pour over fillets. Broil for five minutes. Remove from oven; drain and reserve liquid. Combine reserved liquid, tomato paste and enough water to make 10 ounces (1 1/4 cups); set aside. Cover top of fish with broccoli then tomato sauce; top with cheese. Return casserole to oven and bake at 350 degrees F for 5 minutes or until mixture is bubbling. Remove from oven and let set for 10 minutes.
Serves 6.
Nutritional Value Per Serving
Calories 315, Calories From Fat 109, Total Fat 12g, Saturated Fat 6g, Trans Fatty Acid 0g, Cholesterol 94mg, Total Carbohydrate 7g, Protein 41g, Omega-3 Fatty Acid .65g.
More Florida seafood recipes can be seen on the www.FL-Seafood.com and www.WildFloridaShrimp.com websites.
For more information:
Phyllis McCranie
(850) 488-0163
mccranp@doacs.state.fl.us
