Mullet, a fish native to the Mediterranean, has been a staple of human consumption since ancient Greek times.Mullet provides a high amount of omega fatty acids, a positive source of triglycerides. High in vitamin and mineral content, it is also an excellent source of essential amino acids including Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan and Valine.
Essential amino acids in this fish provide the necessary building blocks for protein growth and development.This tends to promote healthy tissues and reduces the risk of certain cancers.
Mullet were a staple food fish in North Carolina for a long time. When the mullet run started in late summer farmers would leave their fields to pursue the fish. Camps of men would set up along the beaches watching the water for schools of mullet. Once spotted, fishermen would set their nets in the water and haul in their catch. North Carolina was once the epicenter of mullet production, exporting millions of pounds of salted mullet to Northern markets.
My how the times have changed! Most folks today think of striped mullet as bait and miss out on a delicious fish. The meat has a rich, nutty flavor and buttery texture. It’s a versatile fish and can be cooked in almost any fashion.
There are many ways to serve mullet but fried BAYOU STYLE is the KIDS FAVORITE and I serve it with my homemade tartar sauce. Treat this like catfish but know that this fish feeds heavily on sea plants and grasses so it's a serious cancer prevention food. You can also grill mullet -marinate in tarragon, lemon and olive oil. Top a salad or serve with grilled or sauteed veggies. As a versatile fish, mullet can also be poached or roasted. I like to grill, cube, dress with lemon or my homemade tartar sauce and serve as a "side dish" to steak! SURF-N-TURF.