Yelloweye Mullet

Mullet yelloweye
© Tasmanian Government. Image Peter Gouldthorpe
Season: Open all year

bag limit15


possession limit30


boat limit-

Limits apply to mullet species combined.

Guide to symbols

bagBag Limit
housePossession Limit
boatBoat Limit

Minimum size


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.

Stock status


Other names

yelloweye, estuary mullet, mullet

Scientific name

Aldrichetta forsteri

Grows to

Up to

40cm and 1kg

Identifying features

​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.


Mullet can usually be found over sandy bottom around beaches, estuaries, jetties and rocks adjacent to sandy areas.

Fishing information

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.


Fishwatch Report illegal fishing

0427 655 557

What to report? arrow button

Contact us

Recreational Fishing

Level 3, 134 Macquarie St

Hobart TAS 7000

Phone: (03) 6165 3233, 1300 720 647


Commercial Fisheries

Level 3, 134 Macquarie St

GPO Box 44

Phone: (03) 6165 3000, 1300 368 550


Commercial Fisheries Licensing

Level 1, 134 Macquarie St

GPO Box 44

Phone: (03) 6165 3000, 1300 368 550