Year after year, for as long as I can remember, huge schools of mullet have been swimming northwards on their annual spawning run.
Subscribe now for unlimited access.
$0/
(min cost $0)
or signup to continue reading
Around this time of the year commercial fishermen gather on the beaches to net the fish for the local and overseas markets.
Unfortunately, mullet have a poor reputation as a table fish due mainly to the "muddy" taste that is acquired as the fish grow and mature in the estuary systems from the Victorian border into southern Queensland.
Triggered by the westerly winds the mature fish head for the main river and pour out into the open ocean.
Here a change occurs as the "muddy" river mullet transforms into a beautiful sea mullet. A bit like the Ugly Duckling story.
The sea mullet is a quality table fish as the clear ocean waters purge and clean the muddiness, resulting in an oil rich fillet that is fantastic on the barbque or in the smoker.
Bake, grill, or even pickled. The strong-flavoured flesh works well in fish pastes and pâté.
Has a strong flavour, oily and moist, soft-medium textured flesh with few bones, which are easily removed. A squeeze of lemon and you are in business.
Interestingly it is the mullet roe, the female egg sac, that is most sought for the overseas market.
Nothing is wasted even the head is processed for lobster bait for the Western Australian and local lobster industry.
