Mullet on the menu | Adelaide Now -g-icon-error cloudy-day nav_small_right nav_small_right nav_small_right nav_small_right nav_small_right nav_small_right nav_small_right nav_small_right nav_small_right 0A0871E9-1636-49F4-9041-2E36E2BB5333 burgerIcon prem
The hairy fish of the eyes is ordinary
The Jane of the fish world, in all the sense of the word, is a humble bottom feeder.
In contrast, the bright red, daunting eyebrows of the sn fish, even the smooth torpedo lines of King George whiting, its dim color and insignificant size will never stand out in the presentation of your local seafood store.
But look at some of our best menus.
Places where you like to eat, with rock stars in the fish world. Mullet.
To be more precise, Coorong mullet.
Growing up in the pristine environment of Coolon, the mixing of rivers and sea water, seems to have done wonderful things to the flesh of our little champion.
Of course the chefs love it.
At the top of the town, Magill Estate's Jock Zonfrillo offers smoked wood fillets with truffles in one of the best dishes of last year.
But there are just as many homes in ale.
See the fish and chips at the Wright Street hotel, or simply fry them in flour and place them between the slices.
"This is my favorite fish," chef Simon Bryant said . ".
"I have a good feeling for the little batt fish, the mul fish is our little batt fish.
Its name is probably the worst. . . mullet . . . it's an insult.
However, the taste of the meat is too strong, and it is difficult to be destroyed due to the oil content.
This is sustainable.
"The fisherman Glenn Hill, like everyone else, knows the long and thin extension of the Cologne waterway.
As we were on his old metal boat, a sand hill leading to one side and bouncing on a low chop, he leaned over to taste the mix of the river and the ocean.
This is one of many signs that he follows wind, season, previous catches, intuition when looking for the most productive fishing spots.
He knew that the woodfish liked a certain degree of salinity and would move along the Strait accordingly.
His love for the environment is contagious.
"You see how beautiful it is," he said . "
"I understand that, but that means more.
I still remember I caught a lot of fish here and had trouble outside the ship there.
Where I feed the pelicans or I see a seal.
The smell is ingrained.
"Glen's approach is all about intuition and improvisation.
"The only mechanization is the ute and the outboard motor," he said . ".
"The rest is done by hand.
"He showed how he fed the net with the steel pole stuck on the battery as a guide.
The rod is then moved into a new set of holes to bring the mesh back.
This is the fast part.
On a good night, when the Nets are filled with a large catch, most of the time will be spent removing the fish by hand on a go-out as high as 375 kg of the wooden fish.
Use the sashimi hanging in one place instead of being dragged, which means that when the fish are there, the catch is large, and when the catch is small, the catch is not available.
This is a major factor in the announcement by the influential marine management commission of the country's first sustainable fisheries.
There were very few black fish, and Glen turned to mulloway and struggled.
But when it comes to eating, Hill said, there is no doubt which one is the favorite.
"When I first started fishing, I was too broke and ate fish three times a day, and mul fish made up a large part of my diet," he said . ".
"You usually get tired of food when you eat like this, but I never get tired of the woodfish.
This is our fast food.
"Glen and his wife Tracey made it easy for the chefs at home to make their own fast food.
Their company, Coorong Wild Seafood, now distributes fresh fillets to many food stores, as well as frozen and vacuum-packed fillets, and sells them through the Adelaide display and Willunga Farmers Market.
Glen recommends applying a thin layer of oil to the flour and then frying it in hot oil.
"I don't like to put sauce and salt on it," he said . "
"The fish is really good, just need a little salt and pepper.
"Chargrilled coorong mulletserve in Simon Brighton 2 preparation times: 20 minutes Cooking time: 10 minutes zester Murray River salt sheet and cracked black pepper dried Ganoderma lucidum 1/4 cup kalamata oliviso 1 lemon, 1 piece of fennel ball, 4 slices of pickled fish potato, fresh olgan o2 teaspoon about 1 cm thick, medium pepper, 1/2 cherry tomatoes, sliced with half1/4 bundles of flat leaves of parsley leaves, seasoned with olive oil, lemon peel, salt, pepper and dried beef at medium temperatures.
Mix olives, lemon slices, fennel and potatoes in a large bowl with oil and fresh beef.
Season with a salt, pepper, and Black Pepper Grill, First Place fennel (which takes the longest time) in a barbecue or pan, followed by olives, potatoes, and lemon slices.
Set aside to keep warm.
Bake the side of the woodfish skin for about 3 minutes, then flip it for about a minute until it's cooked.
Put everything on the plate and add tomatoes, parsley and more oil.