Filletd` & skinned grey mullet

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    Posted: 17 Feb 2005 at 12:11am
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Apart from smokin` these fish,can they be poached,shallow fried/baked etc.Ps these are `saltie` mullet we`re talhing about here.How `bout fish cakes maybe?
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Post Options Post Options   Likes (0) Likes(0)   Quote 1000PA Quote  Post ReplyReply Direct Link To This Post Posted: 17 Feb 2005 at 2:52pm
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Taste great baked in the oven with slices of lemon and lime in the gut cavity. Just wrap them in tin foil and bake.

Since they're a strong tasting fish they lend themselves to fish cakes very well but are best smoked for that.

Fried is nice too. Poached best in either beer or orange juice.

Frames make for great fish soup stock.

Ross

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Post Options Post Options   Likes (0) Likes(0)   Quote 3rnzir Quote  Post ReplyReply Direct Link To This Post Posted: 18 Feb 2005 at 3:59am
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Cheerz Ross.That poaching setup sounds interesting.Will report back in the future as per results.I think a similar type of mullet lives in the Nth hemishere.May get a few tips from that way perhaps..
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Post Options Post Options   Likes (0) Likes(0)   Quote dustin Quote  Post ReplyReply Direct Link To This Post Posted: 24 Feb 2005 at 2:11am
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They are not bad at all steamed Hong Kong style.  Add some ginger for when they are being steamed, and once they come out of the steamer, drain out the fish juice.  Heat up some sesame oil and soya sauce and pour over the fish.  Garnish with finely sliced ginger and spring onions.  Steam them with the scales on, the whole "sheet" of scales each side will come off in one piece- very easy to remove.  They're a good eating fish cooked this way.  One of my favourite receipes, it's not too involved, and works with quite a few different fish.  Grey mullet, barramundi, grouper and snapper when I lived in South East Asia, cod and plaice here in the UK. 

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