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Smoked Mullet Recipe
|Non iodized salt||1 1⁄2 Cup (24 tbs)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Onion powder||1 Tablespoon|
Calories 467 Calories from Fat 103
% Daily Value*
Total Fat 11 g17.6%
Saturated Fat 3.4 g16.8%
Trans Fat 0 g
Cholesterol 147 mg
Sodium 14029.2 mg584.5%
Total Carbohydrates 30 g9.9%
Dietary Fiber 0.27 g1.1%
Sugars 28.1 g
Protein 58 g116.6%
Vitamin A 8.2% Vitamin C 6.9%
Calcium 15.8% Iron 19.9%
*Based on a 2000 Calorie diet
Repeat procedure on other side.
Remove head and internal organs.
Cut along bottom of fish, from head to tail.
Push thumb under membrane and ribs, moving from back of fish toward head.
Spread 2 halves of fish apart.
Remove loose ribs (backbone stays in fish).
Scrape along backbone with a knife, removing debris.
Combine next 5 ingredients, stirring well.
Pour into two 13- x 9- x 2-inch dishes.
Place 4 mullet in each dish.
Cover and refrigerate 45 minutes to 2 hours, depending on degree of saltiness desired (do not reduce amount of salt); rotate fish, and stir mixture once.
Rinse fish well; pat dry with paper towels.
Place cooling racks on baking sheets; arrange fish on racks.
Refrigerate for 2 to 3 hours to.
Rub pepper on both sides of each fish.
Prepare charcoal fire in smoker, and let burn 10 to 15 minutes.
Cover coals with large pieces of green hickory.
Place water pan in the smoker, and fill with water.
Arrange the fish on rack, scale side down.
Cover and cook 3 to 4 hours, rotating fish occasionally (do not turn).
Add hot water to water pan, if necessary.