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.

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 ...

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 ...

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 ...

And smoked mullet is a menu staple at seafood restaurants across Southwest Florida. But some local restaurants, seafood markets and commercial fishing businesses say they are having a hard time ...