Now here’s one for the true seafood lovers. Your favourite fish’s favourite fish, Mullet have been loved by those in the know for tens of thousands of years in Australia, everywhere on the east coast.

This hardy fish is at home in the freshwater upper reaches of estuaries as it is in the ocean and 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.

However, 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.

To get the most out of this fish, work with the fat. Use methods that are likely to char the skin - barbecuing, roasting or placing skin-side up under the grill for a few minutes. Let the fat render down, dressing the flesh as it goes. Use punchy flavours to compete with the fish whether that’s a spicy Middle-Eastern seasoning, a Mediterranean combination of lemon, herbs and garlic or a Chinese chili and ginger pairing. Due to Mullet’s wide distribution as well as their schooling nature, Mullet are easy for our 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 usually retailing for closer to $5 to $8 per kilo for whole fish.

DIVE DEEPER

COMMERCIAL NAME

Sea Mullet

Method of Capture

Beach seine

Region

South East QLD to South Coast of NSW

Other names

Bully Mullet, Hardgut Mullet, Hardgut River Mullet, Mangrove Mullet, Poddy Mullet, River Mullet.

Scientific Family

Mugilidae

Seasonality

Available year round with peaks from January to June.

Size

Commonly 500g-1.5kg and 30-45cm, but can grow to at least 80cm and 8kg.

Price range

Low priced.

Alternative Species

Other Mullets, Australian Salmon, Eel, Pilchard, Shark Mackerel, Tailor, Trevally.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Usually sold as skinned fillets, though also available whole (gilled and gutted). In whole fish look for lustrous skin, firm flesh, and a pleasant, fresh sea smell. In fillets, look for pink-reddish brown firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell.

STORAGE TIPS

Make sure whole fish is scaled, gilled, gutted and cleaned thoroughly (remove stomach lining and any fat along the stomach wall). Wrap whole fish, or fillets in plastic wrap or place in an airtight container. Refrigerate for up to 2 days or freeze for up to 3 months below -18ºC.

COOKING TIPS

Average yield is 45%. Has a strong flavour, oily and moist, soft-medium textured flesh with few bones, which are easily removed (highest in oil from April-July during migration).

It is best to remove the skin, as well as the fatty tissue immediately under the skin, to give a milder flavour. Completely remove the lining of the stomach cavity and scrape away any fat along the cavity wall.

COOKING METHODS

Bake, grill, barbecue, smoke (especially roe and milt, which are highly-prized in Japan), pickle. The strong-flavoured flesh works well in fish pastes and pâté.

Flavour pairings

Balsamic vinegar, caraway, chermoula, citrus, cumin, curry pastes, garlic, fennel, fenugreek, ginger, herbs (such as coriander, dill, oregano, rosemary, sage, French tarragon, thyme), mushrooms, olive oil, olives, onion, tamarind, tomato, vinegar, wine, and other strong flavours.