If you can get some ice on them right away, it causes the blood to pool up in the guts and head, out of the meat. That's true with any fish, but especially good to do with any fish with a strong bloodline like mackerel, mullet, little tunny, amberjack, etc. It also helps the meat firm up and easier to clean. But you have to cover them in ice, not just lay a bag full in the cooler, or a couple of frozen jugs. That'll keep them cool, but it won't "ice" them and make the blood pool.
I'll be by. 😀 I have not had smoked mullet in a year.
I love me some smoked mullet.
Ok just finished cleaning them. Here is how I do it.
Step 1: Remove head, slice the belly open,and remove guts,and discard them. (unless you like white roe)lol
Step 2: Insert knife and slide it along the back bone exiting the tail.
Here is how it looks after doing both sides.
Step 3: grab tail and give it a pull, removing the spine and tail.
Step 4: I use the hose and clean all the black membrane off the inside of the fish. And you are ready for seasoning.
This is how I do it. There are many ways to prepare mullet. Some people soak the fish in a brine and other things. I don't, but feel free to share your tips. 😎 More pics to come. And while the fish are cooling off in the fridge I'm off to the bar for a pitcher of beer before firing up the smoker.
my buddy cleans his mullet and then throws the carcasses in the river behind another friends house and goes catfishing the next couple of days and usually tears them up. he caught 35 cats last weekend in the river east of lake manatee. they set bush hooks and float jugs and use rod and reel.
MMMMMM Mullet. 😀
