Like a lot of once-were carnivores, I miss a few meaty things. Fried chicken. Beef fillet, very rare. Bacon, of course, and smoked pig in piquant sauces. Dealing with these longings is all about ...

I grew up thinking mullet was only for bait and smoking for dip. That was probably because when I went fishing with my dad, he used mullet for bait. And because he fished with a rod and reel and ...

Jean Richey, a native of Niceville, has been cooking mullet for about 79 of her 87 years. Growing up boggy, mullet was a staple. They ate mullet four times a week and loved it, Richey said. “I still ...

In a big bowl, mix two or three grated beetroot, 500gm rock salt, 1 bunch dill chopped, 40 ml of gin , zest and juice of three limes. Remove the skin of the mullet fillet with a knife (or ask the fish ...

Red Mullet bones are full of richness, so it's not even essential to use fish flesh in this soup - Matt Austin Quite apart from its striking skin colour, red mullet is amazingly flavourful. It’s great ...

Curing is a terrific technique for serving fish raw or even to preserve leftover uncooked fish. Here the mullet is cured quickly to give it a light flavour and served with a sorrel dressing whose ...

• Description: Executive chef and co-owner Jesse Tincher starts this dish by taking a walk. "We get all our fish from right next door," Tincher said, looking out to the Barnhill Fisheries building ...

Super sustainable soused red mullet salad - Try sousing – or lightly pickling – fish at home, starting with this red mullet salad, says Lauren Taylor ...

CORTEZ | For centuries, fishermen here have netted mullet, an oily fish that retails for about $1 to $3 a pound and takes well to deep-frying or smoking. But in Italy, where some of this village's ...

Charly lost his heart to a Clarence Valley girl, Merindah Byrne, while running his own restaurant near the Louvre in Paris. In 2017 they moved to Yamba and opened The French Pan Tree restaurant. In a ...