are a distinctive-tasting seafood choice. They are a perennial favorite in Florida, where remain plentiful off the Gulf Coast. Although can be prepared in a variety of ways and are popular at fish fries, smoking these fish makes for a particularly memorable and delicious choice when served up as an appetizer or main course.
Instructions
1. Prepare a brine solution with the salt and water. Mix thoroughly so the salt is completely dissolved into the water.
2. To be on the safe side, wash the mullet fish under before adding to the brine mixture. Refrigerate for an hour. Remove fillets, rinse again with and pat dry with a paper towel.
3. Fire up the grill. If you are using a smoker, follow the manufacturer's instructions. If you use charcoal, remember that less is required than with traditional grilling. Once the fire is giving off a low heat, add the hickory chips onto the heat source. Smoke from these chips is what flavors the mullet fish. The key to infusing the fillet with a delicious smoked flavor is a low heat.
4. Add the fish fillets carefully to a well-greased grill 4 to 6 inches from the heat. Cover the grill with the hood, although be sure to allow some ventilation.
5. Do not be impatient, since smoking the mullet fish will take some time. At 175 degrees it can take an hour or more, while at 200 degrees you can expect the entire smoking process to take approximately 45 minutes. You will know the mullet fish is done when it turns a luxuriant golden brown and flakes easily when you test it with a fork. Serve immediately.
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