Bully mullet, hardgut mullet, hardgut river mullet, mangrove mullet, poddy mullet, river mullet.
The largest Australian Mullet, it can be distinguished from other Mullets by the transparent gelatinous eyelid covering most of the eye. Available wild-caught, it is a free swimming mainly estuarine fish, sometimes found in freshwater, and also in coastal waters as it moves out to sea from April-July to spawn. Found around the entire coast, it is mainly caught off beaches in Queensland, NSW and WA, using set and surround nets.
Available year round with peaks from January to May.
Size and Weight:
Commonly 500g-1.5kg and 30-45cm, but can grow to at least 80cm and 8kg.
Low priced, with ocean-run fish higher priced than those caught in estuaries.
Other mullets include: bluespot, bluetail, broadmouth, broussonnet’s (often confused with sea mullet), diamond, diamondscale, fantail, fringelip, goldspot greenback, hornlip, kanda, otomebora, pinkeye, popeye, rock, roundhead, sand, spiegler’s, wartylip and yelloweye. red mullet, a member of the Mullidae family, is not a mullet, but a goatfish.
Usually sold as skinned fillets, though also available whole (gilled and gutted). In whole fish look for lustrous skin, firm flesh, and a pleasant, fresh sea smell. In fillets, look for pink-reddish brown firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell.
Make sure whole fish is scaled, gilled, gutted and cleaned thoroughly (remove stomach lining and any fat along the stomach wall). Wrap whole fish, or fillets in plastic wrap or place in an airtight container. Refrigerate for up to 2 days or freeze for up to 3 months below -18ºC.
Average yield is 45%. Has a strong flavour, oily and moist, soft-medium textured flesh with few bones, which are easily removed (highest in oil from April-July during migration). It is best to remove the skin, as well as the fatty tissue immediately under the skin, to give a milder flavour. Completely remove the lining of the stomach cavity and scrape away any fat along the cavity wall.
Bake, grill, barbecue, smoke (especially roe and milt, which are highly-prized in Japan), pickle. The strong-flavoured flesh works well in fish pastes and pâté.
Goes well with:
Balsamic vinegar, caraway, chermoula, citrus, cumin, curry pastes, garlic, fennel, fenugreek, ginger, herbs (such as coriander, dill, oregano, rosemary, sage, French tarragon, thyme), mushrooms, olive oil, olives, onion, tamarind, tomato, vinegar, wine, and other strong flavours.
Other mullets, Australian salmon, eel, pilchard, shark mackerel, tailor, trevally.
None (due to its low price).
Post credit | Sydney Fish Market
This was fish and chips done to perfection. Thick crunchy fish cocktails, calamari rings, prawn cutlets and chips were all fantastic.
We came to buy a selection of fish and seafood for a BBQ later that day. The choice was first class, and the service good. The fish was very fresh, and we enjoyed the snapper cutlets, the marlin steak and the prawns. Delicious!
Best fish & chips we ever had. The Dinner Pack was just huge for two, but you just can’t stop eating! Lovely and crisp chips, and the fish was exceptional. Only draw-back was the very small decking outside, which was too crowded and hard to find a vacant table. Unless of course you take your fish & chips and eat them somewhere else. Everything was as fresh as seafood should be. Straight off the boat! Next time we’ll try the mixed seafood.
Heaps of choice of fresh fish to cook at home. We got the $35 family basket – nice variety, plenty to eat, fast service, great taste. A good way to end a day out in the town before heading home again.