So, I am not a native Floridian but I like to believe that I have been inaugurated into the secret realm of local Cracker cuisine with this wonderful thing called Mullet Roe. Now, mullet roe is usually tossed around in some eggs and corn meal and then fried (which is delicious by the way)... but I did a little research and found that in Italy, it is cured then grated into different dishes. I was too excited about the mullet roe to wait for curing so I smoked it at work and let me tell ya'... creamy, bright-yellow, smoky, yokey goodness. So far I have put it on crackers and cheese, on my eggs, in pasta, with cream cheese, etc.
I love knowing mullet is abundant and sustainable and even better... that they produce a delicious delicacy.
Does anyone have another culinary function for mullet roe? If so, please tell me because roe season is about to end soon.
also... I smoked the yellow/red/female roe and am a little on the rocks about the white/male roe. Has anyone cooked the white roe? and if so, how.
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...