Today, we've put together the ultimate Mullet rundown, to answer that question and more: including where Mullet is caught, what it tastes like, how much it is, and how to cook it like a pro.
Recently, we took a trip up to the Clarence River to learn more about Mullet, and meet some of the dedicated fishers who catch it. Our tour guide also cooked up a few freshly caught specimens for the locals... Check out that video below. He even managed to change some long-held anti-Mullet opinions!
DISTRIBUTION
Mullet is a hardy fish, that is just as at home in the freshwater upper reaches of estuaries as it is in the ocean. This is the source of a lot of the controversy around this fish. Depending on where they are living, Mullet will take on a corresponding estuarine or marine flavour.
As a rule of thumb, the further up an estuary a Mullet is caught, the stronger the flavour, with sea-run Mullet having a more neutral, briny flavour.
Unfortunately, this means that once someone's had a bad experience with an estuary Mullet, they're likely to paint the whole species with that same brush... When a Sea Mullet could taste completely different!
FLAVOUR
No matter where they're caught, all Mullet share an uncommonly high levels of omega-3 in their generously distributed fat, and it is flavour in this fat that is the secret to their appeal. A good Mullet is everything you love about Atlantic Salmon, Sardines, Blue Mackerel, and Trevally, all rolled into one.
PRICING
Due to Mullet’s wide distribution, as well as their schooling nature, Mullet are easy for our local fishers to target, and cheap to buy. At the peak of the autumn Mullet run on the NSW coast, the price can get as low at $2/kg, though you'll usually see them retailing for closer to $5 to $8 per kilo (for whole fish).
COOKING
One of the other reasons why people could be anti-Mullet is because they haven't cooked it the right way. Put it this way: this is not a fish for steaming.
To get the most out of Mullet, you have to work with the fat, using methods that are likely to char the skin – like barbecuing, roasting, or placing skin-side up under the grill for a few minutes. This way, the fat renders down into deliciousness.
Dress the flesh as you go, using punchy ingredients to compete with the fish's strong flavour. Think a spicy Middle-Eastern seasoning, a Mediterranean combination of lemon, herbs and garlic, or a Chinese chilli and ginger pairing.
Whatever your personal experience, this fish has been loved by those in the know for tens of thousands of years in Australia, everywhere on the east coast.
We say it's one for the true seafood lovers, and if you've had a bad experience with it, try it again! You might be surprised.
