Wild Shellfish Alert - Do not eat wild shellfish from areas in and around Spring Bay and the Mercury Passage in South East Tasmania.
Most scalefish are measured from the nose to the end of the tail. Get your scalefish measuring ruler or sticker at any Service Tasmania outlet.
yelloweye, estuary mullet, mullet
Yelloweye mullet are greenish-brown along the back with brown fins, silver or yellow on the belly, and a distinctly yellow eye. The body is long with a narrower head and smaller scales than a sea mullet.
Handle carefully as they can lose scales easily. If releasing, do so over the side of the boat without landing or handling. If gillnetting, large numbers can be taken, so retrieve and check your net regularly.
Mullet can usually be found over sandy bottom around beaches, estuaries, jetties and rocks adjacent to sandy areas.
Often caught in mullet nets but also provide good rod and line sport when caught on light fishing gear with small hooks fished under a float. A common species in our waters, it is often found around sandy areas where they feed on sandworms and small cockles. Sometimes large schools can be seen mouthing and tailing at the surface where there is an abundance of plankton in the water.
The flesh of this species has one of the highest sources of omega 3 oil. It has a distinctive flavour with oily but firm-textured flesh. Suitable to bake, barbeque, pan fry or grill. To further improve the eating qualities of this fish, it is recommended that the black stomach lining be removed prior to cooking as it may cause the flesh to become bitter.
Recipe:Yelloweye Mullet a la Damian:
Scale, head, gut and then fillet the mullet. Remove the black lining of the stomach otherwise it can be bitter. With smaller mullet, cut this lining out with the rib cage. You may like to skin the mullet as well using a sharp knife.
To cook, pan fry the fillets in butter just as they are, or alternatively coat them with beaten egg and then with plain flour and pan fry in olive oil. The fillets are not thick so do not overcook-around 30 seconds on each side in a hot pan. If the fillets start to break up, they are well cooked. They taste great warm, or pop in the fridge and eat at your leisure as they are also good cold.
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