Split, gutted and gilled, mullet has a strong taste that is complimented by the smoking process. While smoked mullet roe is considered a delicacy, anglers value the gut, head and frames as bait or the basis of a good berley. Mullet is most common in the northern parts of New Zealand, where it is netted or beach-seined around our harbours and surf lines.
While most people consider it’s at its best as smoked fish, it can be prepared conventionally. The flesh is pinkish-grey and medium firm, with a high fat content.