Never had mullet, so I couldn’t say, but it’s very similar to very mild herring if I had to describe it. Not sure how it would be smoked, but I’d bet pretty good.
I would guess that the larger flying fish would be too dry to turn out well smoked. There must be different varieties of flying fish, but the Pacific ones I’ve had, in the 12-14" range, fried up like fresh water trout, with much the same texture, color, and flavor. The meat pulls off the bone nicely when cooked. It’s not worth trying to fillet them. Along Mexico and California, I rarely see them over 6", so not worth any trouble.
It seems to me that high oil content makes for the best smoked fish, and can be the best way to make some fish edible, like barracuda.
1 Like
Good point. Oily fish is better smoked and i have had smoked barracuda its yummy.
California barracuda are great when you deep fry the fillets, but the problem is they spoil quick after they die so best clean them quick. The roe is good too pan fried.
Saw my first ones back in the 80’s. Kinda cool watching them zip through the bow wave
Never ate one. I do eat fish caught at sea though
1 Like
Ahi is great smoked. Smoked ahi makes good poke too
1 Like