Reaves Family on Cover of Beaufort Lifestyle Magazine
The June/July issue of Beaufort Lifestyle Magazine is being distributed now and the Reaves Family has been seleted to appear on the cover. We are so excited to have been chosen!! This is the special "Water" issue for the upcoming water festival. Commodore Bob Bible is featured as well as Ross Holmquist (commercial fisherman) and Joseph Legree, Jr. (cast net maker). As of this writing the Beaufort Lifestyle website had not been updated with the current issue, however they expect it to be updated by Saturday, so here is the
link - please keep checking. There are many great articles to read in this issue like Sally Mayse and Fish Camps.
Sexy Fish: Mullet
Mullet, one of the abundant, valuable schooling fishes of the family Mugilidae (order Perciformes). Mullets number fewer than 100 species and are found throughout tropical and temperate regions. They generally inhabit salt water or brackish water and frequent shallow, inshore areas, commonly grubbing about in the sand or mud for microscopic plants, small animals, and other food. They are silvery fishes 1–3 feet long, weighing 2-3 pounds, with large scales; relatively stocky, cigar-shaped bodies; forked tails; and two distinct dorsal fins, the first containing four stiff spines. Many have strong, gizzard-like stomachs and long intestines capable of handling a largely vegetarian diet. Mullet has a firm texture, and a moderate flavor.
Mullet is amazing smoked. Our recipe this week is for Smoked Mullet. If you don't own a smoker, we can smoke it for you. Just call the market and ask for Craig - he LOVES to break out our smoker!! Incidentially, if you don't like it smoked, you can grill it, bake it, fry it, broil it - it is a very versatile fish.
Smoked Mullet
Recipe Courtesy of Alton Brown
Serves 4
Ingredients
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1 cup kosher salt
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1/2 cup sugar
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1/2 cup dark brown sugar
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1 tablespoon crushed black peppercorns
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2 large mullet fillets
Directions
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In a bowl, mix together salt, sugar, brown sugar and peppercorns.
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Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap.
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Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the mullet. Place second side of mullet, flesh down onto the first side.
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Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish.
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Place wrapped fish onto a wooden board or sheet pan and top with another wooden board or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours.
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Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather (ie a towel underneath or a pan).
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Unwrap fish and rinse off the rub with cold water. Pat mullet with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.
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Smoke fish over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees.
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Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days.
