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Mullet Facts...
Continued
Mullet have elongated, rather
stout bodies. They are a dark
bluish color on the top part of
the body and have silvery sides.
The head and mouth are small
with closely-set teeth in the
jaws. Mullet have large scales
and, on the sides of these fish,
the scales have dark centers
which give an appearance of
dark, horizontal stripes. Mullet
range up to 2-1/2 feet in length
(that's a real big one) and have
an average weight of 2 to 3
pounds, though they can get up
to 6 pounds.
Mullet, which feed on
vegetation, algae, plankton and
such, take on the flavor of its
surroundings. In most areas,
dirty, muddy or polluted waters
render mullet inedible. The
reason mullet is no longer a
prize delicacy in Rome is
because Italy's canals and
coastal waters became polluted
(that's why there's no Roman
Mullet Festival).
Mullet taken from Niceville's
sandy-bottomed waters are fat
and clean. It's firm-textured
flesh has a mild, almost sweet,
nutlike flavor.
During the depression, mullet
literally saved the Boggy Bayou
area by providing pioneer
families with the means to
barter with farmers in nearby
Alabama and others for needed
goods and services.
These days mullet is largely
caught by individuals with small
cast nets who watch and listen
for the leaping fish and spot
schools beneath the surface of
Niceville's crystal clear
waters. The best fishing months
are from April to November, with
the heaviest run usually in
September.
These versatile fish adapt
readily to deep-fat frying, oven
frying, baking, broiling or
smoking. Mullet are
exceptionally good smoked! |
