Australian Seafood Specalists
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Sea Mullet

Characteristics

WILD/FARMED
Wild
FRESH/FROZEN
Fresh
PACKAGING
Vacuum
FLESH COLOUR
From Pinkish to Grey
COOKING METHODS
Deep Fry, Bake, Grill/Barbecue, Smoke
FLAVOUR
Mild
Strong
OILINESS
Low
High
MOISTURE
Dry
Moist
TEXTURE
Soft
Firm
THICKNESS
Thin
Thick

Mullets are a flavoursome fish, well priced and widely available. To produce the best results when cooking consider baking, grilling or smoking the mullet to bring out the rich flavours. The Mullets’ natural and healthy oil levels allow dishes containing Mullet to be easily matched with white wines of high acidity. These styles of wines usually come from the cooler Australian growing regions where the advent of winter halts the ripening process, leaving grapes with high acidity that is later transferred into the wine.

Sourced and/or adapted from:  Yearsley, G. K.; Onley, A. C.; Brown, F. K. Australian Seafood users manual: making the most of the world’s best (2000). Queensland Department of Primary Industries/Fisheries Research and Development Corporation.
 
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