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Bob, I have 300 yards of gill net that I bought from a mullet netter when the state outlawed the practice of netting mullet. I also have a skiff outfitted with oar locks and a trolling motor that I now use for gigging flounder and plugging for reds, trout and snook. I figure on using the gill net in the future when there are no game wardens around to bother me. Even now when I come in with a good catch I can sell all the fish that I dont want right at the dock. I also have a good locally made shrimp cast net but that thing will work a man to a frazzle.
BTW, I know you are very near sea level...does it make you a tad nervous?
River, do you live in Florida? We don't eat mullet in Texas, although I've never understood why. Give me a decent recipe and I'll try 'em.
I've got a 17 ft. seawall between my house and the gulf. In 104 years its never been topped by a storm surge. My house survived the 1900 hurricane, so I feel fairly safe. As far as the ocean level rising from global warming, I'm 55 and plan on being dead, but my 1st floor is 11 ft above sea level.
I've got a kayak, but mostly wade fish for trout, reds, drum and flounder using piggie perch and small mullets. Sometimes I buy fresh dead shrimp and catch whiting and croakers, or if the water's clear enough pompano and spanish mackeral. But Ill eat any kind of fish, I really like gar.
Bob Ebersole
Bob, Yeah, I live in Florida. The secret of good eating mullet is fresh, fresh, fresh. Also, get them out of salty and clear water, not after they have been hanging out in brackish/half fresh water. Straight out of the water, gut em, heads off, scale em, batter of your choice...I prefer Cottin Pickin cornbread mix which has some flower in it w/a little salt and pepper. Toss them into some VERY hot oil or Crisco of your choice, eat them. I have a heavy two burner Cajun Cooker that really puts out some heat and two big cast iron dutch ovens (without lids). Mullet are very good...I think they are in the carp family. I have eaten all kinds of carp. When I was a kid we netted a carp from the Ouichita River in La that we called a Buffalo, you might be familiar with them. I spent almost four years in Japan and ate lots of carp there. Many Japanese families that live in the country have a small ponds in their yards that they raise big carp/goldfish in and they are good. In Japan I ate a lot of broiled and steamed carp that were also great.
Around here we gig flounder at night with a light strapped on the head...like a frog gigging light. We pole the skiff slowly and quietly. They are hard to see till you get used to looking for their eyes, which is usually the only part of them that are not buried by sand.
We use pig fish here to catch Gator Trout...around here they call the trout over ten pounds Gator Trout, but Reds are my favorite. I take individual Red fillets and lay them on a heavy layer of fresh spinach leaves with a sheet of heavy metal foil underneath, squeeze fresh Persian Lime Juice (tree in my back yard) on the fillet, ladel a big portion of homemade salsa over the fillet, seal the foil, and bake for a few minutes till the fish flakes but the spinach is not burned, fillet steams inside the sealed foil. Very good. Like you, I eat any kind of fish. If you can get some Persian Limes I think you will really like them. They are very fragrant and have a great taste, not at all like store bought limes.
I also like good Mexican food and since we have lots of Mexicans around here there are lots of good Mexican restaurants. I cant think of any kind of good food that I dont like.
I remember throwing away mullet when in Florida. Then years later I was in Greece and ate them at a small seaside taverna. There the fresh mullet were gutted, and then grilled over charcoal. Salt, pepper and lemon. Yum. I was amazed at how tasty they were and regretted tossing back so many of them years ago!