Soak mullet for 30 minutes, remove and rinse thoroughly. In a second brine with 2 cups salt and 1 cup brown sugar to 1 gallon water at a maximum of 60 degrees, immerse fillets for 1 hour.

Smoked fish dip is a requisite dish on restaurant menus and has been since people first started fishing these waters. In the mid-20th century, mullet fisheries thrived in Florida. As blanketing ...

Anyone proficient with a net can scoop up a mess with one toss. Mullet has a strong, unique flavor and is typically fried or smoked. Roadside mullet smokers used to be common, but I haven't seen ...

Every year more than 100,000 pounds of mackerel and mullet are smoked in the little shack adjacent to the dining area. Mullet is a Gulf of Mexico delicacy virtually unknown north of Florida.

Here's a good way to tell if someone has a real connection to Southwest Florida: Ask if we like smoked mullet. For many newcomers and a distressingly large number of people who might otherwise ...

Except that smoked mullet is one of the best seafood dishes of all time. I grew up on it. On holidays, you'd find it on the kitchen table covered in crinkled tin foil, fresh out of a smoker ...

On a recent Friday evening, I sat down for a meal at Cheeky’s, the new seafood restaurant and oyster bar in St. Petersburg’s Grand Central District. It was shortly before 7 p.m. and the place was ...

Be sure to explore the delicious restaurant specials in Sebastian from June 23rd-29th at spots like The Old Fish House, ...

Florida fishermen catch 84 percent of the nation's grouper, pompano, stone crab, pink shrimp, spiny lobsters, Spanish mackerel and mullet. In 2013, Lee County harvested 6.5 million pounds of ...