The Mostly Mullet Cookbook: A Culinary Celebration of the South's Favorite Fish (and Other Great Southern Seafood)

116 Pages·1998·6.579 MB·English

by  George "Grif" Griffin

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Contents
Acknowledgments v11
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Introduction: Why Mullet? 1
Mullet As Health Food 9
Preparing Mullet 13
Mullet Insiders' Cooking Tips 17
Fried 20
Taking the Fat Out of Frying 24
Baked 33
Microcooked 43
Defrosting 45
Cooking Times 4 7
Broiled 49
Grilled 59
Smoked 66
Low-Temp Smoking 74
More Mullet 79
Other Great Southern Seafood 85
Mullet of the Future 99
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Index 100

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Acknowledgments
First and foremost I must thank my spouse, Joanne, who has been
both an inspiration (by her love of mullet) and a hawk-eyed proof­
reader on this project.
Other persons, groups, institutions and agencies who have
helped with guidance, advice, recipes, and facts include: Hank
Stoddard, D.V.M.; Leslie Sturmer, aquaculture specialist; John
Falkenburry, mullet folklorist; Sue and Russ Colson, Florida
seafood specialists; Gulf and South Atlantic Fisheries Develop­
ment Foundation; Dot Williamson, Florida Bureau of Seafood;
Marine Fisheries Commission; Bureau of Marine Research;
Florida Department of Environmental Protection; and University
of Florida, Sea Grant Program.
I have referred to literally hundreds of mullet references of
which the following are among the more significant:
Atlas of North American Freshwater Fishes by Lee, Gilbert, Ho­
cutt, Jenkins, McAllister and Stauffer, North Carolina State Mu­
seum of Natural History, 1981.
A Dictionary of Fishes by Rube Allyn, Great Outdoors Publishing,
1967.
The Ecology of Fishes by G. V. Nikolsky, translated from the
Russian, published by T.F.H. Publications, Inc., 1978.
Atlantic and Gulf Coasts Field Guide by Amos and Amos,
Audubon Society Nature Guide, Alfred A. Knopf, Inc., 1988.
The True South Mullet Cook Book by George "Grif" Griffin, Florida
Mail Press, 1986.
"Fishing Lines, Anglers Guide to Florida Marine Resources," in­
formational booklet by Florida Department of Environmental
Protection, 1996.
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