Text 26862, 131 rader
Skriven 2015-05-10 08:09:50 av Dave Drum (1:261/38.0)
  Kommentar till text 26829 av Ruth Haffly (1:396/45.28)
Ärende: Oily Fish
=================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD>       Title: Fish W/Cherry Relish
 DD>  Categories: Seafood, Fruits, Chilies
 DD>       Yield: 4 Servings


 RH> Hmmmmm, wonder how this would work with other fish. I might
 RH> investigate, using flounder or salmon.

 DD> My taster tells me not to use oily fish like salmon, blue fish or
 DD> mackerel. Flounder, halibut, etc. should work nicely. Or skate.

 RH> OK, mullet is out but flounder is in.

 DD> I never thought of mullet as an oily fish ..... hmmmmmmmm. Have to do
 DD> some checking. I've only had it very fresh, so I may not have noticed.

 RH> It is consideered on of the oily ones, especially as compared to one
 RH> like flounder.

We don't see much mullet here in the Great American Outback - so, I'll take
your word for it.

 DD>       Title: Red Mullet w/Chile & Garlic Oil
 DD>  Categories: Seafood, Vegetables, Chilies, Citrus, Herbs
 DD>       Yield: 4 servings

 RH> This part of the country, the mullet is just gutted and fried.
 RH> Swansboro used to have, not sure if they still do or not, a mullet
 RH> festival in October. Started as just a cook out to celebrate competion
 RH> of a couple of bridges on HWY 24 in the late 50s but grew from that
 RH> into a multi day affair, complete with a parade and fireworks. We got
 RH> the fish dinner a few times in the early years we were there, but it
 RH> would be way too much grease for our tastes now.

That sort of thing takes on a life of its own. File it under "any excuse for a
party".

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Authentic Southern Smoked Mullet
 Categories: Five, Seafood
      Yield: 1 party (6 servings)

      5 lb Mullet butterfly filets
      1 ga Water
      1 lb Hickory branches or chips
      2 qt Water
      1 c  Salt

  Make a brine solution by combining 1 gallon of water and
  salt (real salt). Stir until the salt is dissolved. Place
  the fish in the brine and let soak refrigerated for about
  30 minutes.

  Remove the fish from the brine; rinse thoroughly and dry.

  If you live around Niceville, gather some dried hickory
  branches. If there isn't a hickory tree in your neighbor's
  yard, get yourself some of those store-bought hickory
  chips and soak them in 2 quarts of water for several hours
  or overnight. Keep the chips in a cool place to keep them
  from taking on a mildew or sour aroma.

  To smoke fish, use a hooded or covered charcoal, electric
  or gas grill. The heat must be kept low. if using
  charcoal, fewer briquettes are necessary than for regular
  grilling. Cover charcoal or ceramic briquettes with
  approximately 1/3 of the wet chips. The wet chips provide
  lower temperatures and create smoke which flavors the
  fish. The remaining chips should be added as needed
  throughout the cooking process.

  Place the butterflied fish or fish filets, skin side
  down, on a well-greased grill approximately 4 to 6 inches
  from the smoking fire. Close the hood on the grill and
  open vent slightly to keep smoke and air circulating.
  Smoke fish approximately 1 hour at 150-175+.F/60-80+.C
  degrees, or for about 30 to 45 minutes at 200+.F/93+.C. The
  fish is done when the cut surface is golden brown and the
  flesh flakes easily when tested with a fork.

  Makes six servings.

  Serve with MulletFestival.Com smoked mullet sauce OR
  Choctawhatchee smoked mullet sauce

  Recipe: the Boggy Bayou Mullet Festival, Niceville, FL

  Recipe from: http://www.mulletfestival..com

  Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Smoked Mullet Sauce
 Categories: Sauces, Condiments
      Yield: 1 1/2 cups

    1/2 c  Honey
    1/2 c  Prepared yellow mustard
    1/3 c  Cider vinegar
    1/4 c  Worcestershire sauce
      1 tb Liquid hot pepper sauce;
           - more to taste
      2 tb Chopped parsley

  Blend the honey and mustard; stir in remaining
  ingredients.

  Heat to boiling.

  Makes approximately 1-1/2 cups.

  Serve with smoked mullet. A Niceville favorite!
  Delicious!

  Recipe: the Boggy Bayou Mullet Festival, Niceville, FL

  Recipe from: http://www.mulletfestival..com

  Uncle Dirty Dave's Archives

MMMMM

... The cookbook says to roast my turkey but my oven only has bake & broil

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