Seafood lovers know that there’s nothing quite like the tender, rich flavors of freshly smoked fish. Whether it’s the salty bite of a perfectly grilled shrimp or the melt-in-your-mouth goodness of a smoked fillet, seafood always holds a favorite place. One such popular of the sea is the mullet, a fish that’s beloved in Southern cuisine for its bold, smoky flavor and versatility.

In this post, beside a quick and easy smoked mullet recipe, I’ll also share the best smoked mullet seasoning to elevate the fish’s natural flavors. Plus, I’ll share how to eat smoked mullet, ways to enjoy smoked mullet, whether you serve it as a whole fish or transform it into an appetizer, sandwich, or taco filling. Let’s get smoking.

Smoked Mullet Recipe

Recipe by Lizz Barret FosterCourse: Main Course, AppetizerCuisine: SeafoodDifficulty: Medium

Servings

4-6

servings

Prep time

minutes

Cooking time

hours

Calories

250

kcal

Ingredients

2 whole mullet (about 1.5–2 lbs each), cleaned and gutted
2 tbsp olive oil
1 tbsp brown sugar
2 tbsp sea salt
1 tbsp black pepper
1 tbsp smoked paprika
2 tsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper
Lemon wedges (for serving)
Fresh herbs (optional garnish like parsley or thyme)
Wood chips for smoking

Directions

Start by rinsing your mullet and patting it dry with paper towels. Next, rub the fish generously with olive oil. This helps to lock in moisture and allows the seasonings to stick.
In a small bowl, combine brown sugar, sea salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. This mix will add a sweet, smoky, and savory layer of flavor to the mullet.
Rub the seasoning mix all over the mullet, making sure to coat both the inside and outside. If you prefer a more intense flavor, you can let the fish marinate in the fridge for 30 minutes to an hour before smoking, but it’s optional.
If you’re using a traditional smoker, get your wood chips ready by soaking them in water for 30 minutes. This will help them smolder and create the perfect smoke for your fish. Preheat your smoker to about 225°F (107°C). If you don’t have a smoker, a grill with a smoker box can be an excellent alternative.
Place the mullet on the smoker’s grill grate and cover. Smoke the fish for 1.5 to 2 hours or until the internal temperature reaches 145°F (63°C). The fish should have a beautiful golden brown color with a smoky scent. You’ll know it’s ready when the flesh flakes easily with a fork.
Once the fish is smoked, remove it from the smoker and let it rest for 10 minutes. This allows the juices to settle, making it even more flavorful.

Notes

Mullet is the classic choice, you can smoke other fish like trout, redfish, or even mackerel using the same method. Keep an eye on the fish while it smokes. Depending on the thickness of the fish, cooking times can vary slightly. If you don’t have a dedicated smoker, you can still achieve a smoky flavor using a charcoal or gas grill with indirect heat. A smoker box filled with wood chips will give you that deep, smoky aroma.

Smoked Mullet Seasoning Ideas

While the brown sugar, sea salt, and paprika combo is classic, you can go with different seasonings to suit your personal taste. Here are some ideas:

Citrus Zest: Add a little lemon or orange zest to the seasoning for a citrusy twist.
Herb Blend: Incorporate dried herbs like dill, thyme, or rosemary for an aromatic punch.
Spicy Kick: For extra heat, use more cayenne pepper or chili flakes in the rub.

How To Eat Smoked Mullet

There are many ways to enjoy smoked mullet.

As a Whole Fish: For a traditional Southern approach, you can serve it as a whole fish with lemon wedges and fresh herbs on the side. Simply use a fork to gently pull the flesh from the bones.
On Crackers: Serve flaked smoked mullet on crackers as a delightful appetizer. A dollop of cream cheese or a squeeze of lemon can enhance the flavors.
With Grits: Pair the smoked mullet with a side of buttery grits for a true Southern comfort meal.
In Sandwiches or Tacos: Flake the fish and stuff it in a warm tortilla or sandwich roll with a slaw or your favorite condiments for a delicious lunch.

So fire up your smoker, gather the ingredients, and treat yourself to a Southern seafood feast with smoked mullet. The smoky richness will have you coming back for more!

Lizz Barret Foster

I’m responsible for managing and coordinating content creation, distribution, and optimization. I’m the former editor-in-chief of PMQ Pizza Magazine and have written for several B2B food publications over the years, including Restaurant Hospitality, Flavor & The Menu, Restaurant Business, National Culinary Review, FSR, Restaurant Startup & Growth, and more.