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Mullet Fish fillets  This thread currently has 795 views. Print Print Thread
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Cristina
Sunday, April 21, 2013, 12:55am Report to Moderator Report to Moderator

SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343
Ee Dan
Posts: 3,548
Gender: Female
Location: Sunny Coast,��QLD, Australia
Age: 63
I saw this at the fish shop the other day and being a Beneficial in both hubby and myself's SwamiX lists, I decided to buy them and I am cooking them tonight (in about 4hrs time).  Do you have any experience with them that you will like to share?  I know nothing about them, never cooked them before ... but I am game for the sake of diversity in our beneficial intakes of food.  Thanks ...




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ABJoe
Sunday, April 21, 2013, 1:28am Report to Moderator Report to Moderator

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Sun Beh Nim
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I have no experience with mullet either, but almost any fish can be grilled (on a bbq).  

BBQ is my favorite way to cook an unknown fish, as I can watch the edges and tell pretty much when to flip it, then "wiggle" the thickest point to determine when it is firmed or flaky enough to be done...  I do this with many fish, as long as the fillet is large enough to hold together to handle the flip...  Good fish for this are catfish fillets, salmon fillet or steak, swordfish steaks...

If it is a thin fillet, I would probably put it in the steamer on a bed of vegetables with spices to taste on top and steam it until both the fish and the vegetables are done.  I do this with tilapia or other thin fillets like sole, etc...


RH-, ISTJ
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ABJoe
Sunday, April 21, 2013, 1:33am Report to Moderator Report to Moderator

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Sun Beh Nim
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Found this on the web...

Five Ways To Cook Mullet
Broiled Mullet
Soak the cleaned fish for an hour in salted and acidulated water. Drain, wipe dry, split, rub with seasoned butter, and broil.

Broiled Mullets With Melted Butter
Rub prepared mullets with seasoned flour and broil, basting with olive-oil as required. Serve with melted butter and minced parsley.

Mullet A La Maitre D'Hote
Clean four mullets and soak in olive-oil to cover for thirty minutes, with a bunch of parsley, a sliced onion, and salt and pepper to season. Drain, broil, and serve with Maitre d' Hotel Sauce.

Baked Mullet
Clean the fish and soak for an hour in salted and acidulated water. Drain, wipe dry, stuff with seasoned crumbs, sew up, rub with butter and put into a baking-pan, adding enough hot water to keep from burning. Baste as required and serve with any preferred sauce.

Fried Mullet
Cut the cleaned fish in convenient pieces for serving and saute in pork fat, or dip in egg and seasoned crumbs and fry in deep fat.


RH-, ISTJ
Wonderful Wife = A+ Teacher; Darling Daughter = A- SWAMI Explorer
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Cristina
Sunday, April 21, 2013, 3:08am Report to Moderator Report to Moderator

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Ee Dan
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Yes, thanks ABJ, Thanks so much for always trying to help, you are a true trooper in here!!! I did see those links, but they confused me about the need to soak the fish in salt or oil before cooking ... that is why I was asking for personal experiences ... It seems it is not just a matter of dropping them in the pan, cook and serve ...  




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ABJoe
Sunday, April 21, 2013, 3:13am Report to Moderator Report to Moderator

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Sun Beh Nim
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I suppose the fish has a little heavier flavor - similar to mackerel that some people are trying to minimize - since I saw a reference to a "bait fish"...  

I don't have a problem with the heavier flavor - just means I need a little more lemon on it...


RH-, ISTJ
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Maria Giovanna
Sunday, April 21, 2013, 8:26am Report to Moderator Report to Moderator

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Kyosha Nim
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Mullet  can be tasty  just in the pan with oregano, fennel seeds, coriander ,parsley, garlic if you like , curry sometimes to change it.  The fillets, I bet, cook in 10 miuntes in a pan with some olive oil or what you like, ghee too


INTJ Italy celiac��
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Cristina
Sunday, April 21, 2013, 9:09am Report to Moderator Report to Moderator

SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343
Ee Dan
Posts: 3,548
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Location: Sunny Coast,��QLD, Australia
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Ahhhh!  Pitty I did not get your post before I let my fillets rest in salt for an hour!!! (as suggested by some link I came acrossed to) ,,,, Despite being a bit on the  salty side, they turn up pretty good.  Very economical and beneficial fish for my warrior hubby and this explorer ...   I will certainly include them in my menu again!  




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Cristina
Sunday, April 21, 2013, 9:09am Report to Moderator Report to Moderator

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Ee Dan
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Thank you both for your help!!!




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wanthanee
Monday, April 22, 2013, 7:19pm Report to Moderator Report to Moderator

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Hi Cristina, first of all please excuse my English. (Every time I write in English I fell I explain not cleared enough.)

It’s easy to get 5 stars if you combine Geno harmonic foods under Enhancing broad genotrophic effects in the Swami.

For example: if I desire to eat Mullet, I should combine it with Chiness Kale, Kai-Lan, Colby cheese, Flaxseed bread, Green tea, Kale, Leeks.

And Under Enhancing Histone Acetylation effects:
Again, if eat Mullet I should combine with Blackberry Juice, blueberry, blueberry Juice, Brussels sprout, Chiness kale, Colby cheese, elderberry Juice, flax seed oil and much more.

Day by day, I feel sometimes that I don’t know what or how to eat. So, according to Swami – Geno Harmonic foods are the answer and it’s much easier for me to pick what to eat such as, vegetables, oil, and cheese.

Also, Search how to buy fish, I read somewhere that Mullet mostly from out of USA are farm raised. Once a while I run across some that are caught wild at open market but they are very expensive.




Right Food as Medicine.    GT3 Teacher SWAMI
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