{"id":6197,"date":"2015-09-01T13:40:00","date_gmt":"2015-09-01T17:40:00","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/?page_id=6197"},"modified":"2024-08-30T16:18:44","modified_gmt":"2024-08-30T20:18:44","slug":"mariners-menu-food-fish-good-fish","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/mariners-menu-food-fish-good-fish\/","title":{"rendered":"MARINER\u2019S MENU: Food Fish, Good Fish"},"content":{"rendered":"\n\n\n\n\n<p class=\"wp-block-paragraph\">More than a century ago, mullet was vital to North Carolina&#8217;s economy.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">\u201cThe common mullet, or \u2018jumping mullet,\u2019 is the most important food-fish of the Beaufort waters,\u201d wrote Hugh McCormick Smith, author of <em>The Fishes of North Carolina<\/em>, published in 1907.<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">\u201cThe mullet fishery is the largest industry in the State derived from saltwater fishes. The importance of the mullet to the fishermen is increased by the fact that it is taken during the summer when most other fish are scarce,\u201d noted Smith, then deputy U.S. commissioner of fisheries with the Bureau of Fisheries, a precursor to the <a href=\"https:\/\/www.fws.gov\/\" target=\"_blank\" rel=\"noopener\">U.S. Fish and Wildlife Service<\/a>.<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">Today, mullet mostly are targeted for their roe, or eggs. In 2014, commercial fishermen harvested more than 1.8 million pounds of the fish, valued at about $1.1 million. That leaves a lot of mullet meat.<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">Bill Rice, owner of <a href=\"http:\/\/www.fishtowneseafood.com\/\" target=\"_blank\" rel=\"noopener\">Fishtowne Seafood<\/a>, smokes and sells mullet at his store in Beaufort. This enables Rice to offer his customers a new product. Smoking also prolongs the shelf life of the fish.<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\"><a href=\"http:\/\/ncseagrant.ncsu.edu\/about-us\/our-team\/barry-nash\/\" target=\"_blank\" rel=\"noopener\">Barry Nash<\/a>, North Carolina Sea Grant seafood technology and marketing specialist, adapted Joyce Taylor\u2019s dip and spread recipes for Rice\u2019s smoked mullet.<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">\u201cThis is a species that is relatively unfamiliar to visitors to the coast. It\u2019s not widely available in restaurants,\u201d Nash explains. \u201cI wanted to evaluate it in a preparation that wasn\u2019t deep fried or grilled, something other than the traditional way of cooking mullet.\u201d<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">He will continue his analyses this autumn. Nash\u2019s goal is to develop new markets for this little-known fish.<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">These recipes are adapted from <em>Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas<\/em>. Look for a copy at local bookstores. To order from Sea Grant, contact Sandra Harris at 919-515-9101 or sandra_harris@ncsu.edu.<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">Visit the Mariner\u2019s Menu blog at <a href=\"http:\/\/marinersmenu.org\" target=\"_blank\" rel=\"noopener\">marinersmenu.org<\/a> for more kitchen-tested recipes featuring North Carolina seafood.<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">Contact Rice at 252-728-6644 about the possibility of getting the smoked meat inland. To learn more about the fish, search for \u201cstriped mullet\u201d at <a href=\"http:\/\/portal.ncdenr.org\/web\/mf\/home\" target=\"_blank\" rel=\"noopener\">portal.ncdenr.org\/web\/mf\/home<\/a>. \u2014 E.L.<\/span><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span style=\"color: #000000\"><strong>CREAMY SMOKED MULLET DIP<\/strong><\/span><\/h2>\n\n\n\n<figure class=\"wp-block-image alignwide size-full wp-image-6201\"><img loading=\"lazy\" decoding=\"async\" width=\"448\" height=\"311\" src=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2016\/09\/creamy_smoked_mullet_dip_123_web.jpg\" alt=\"Creamy Smoked Mullet Dip\" class=\"wp-image-6201\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2016\/09\/creamy_smoked_mullet_dip_123_web.jpg 448w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2016\/09\/creamy_smoked_mullet_dip_123_web-300x208.jpg 300w\" sizes=\"auto, (max-width: 448px) 100vw, 448px\" \/><figcaption class=\"wp-element-caption\">Creamy Smoked Mullet Dip<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">\u2022 1 pound smoked mullet<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">\u2022 12 ounces cream cheese, softened<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">\u2022 1\/2 cup light cream<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">\u2022 4 teaspoons fresh lime juice<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">\u2022 3 tablespoons Worcestershire sauce<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">\u2022 1 teaspoon pressed garlic<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">\u2022 1\/4 teaspoon Tabasco sauce<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">\u2022 4 teaspoons finely chopped fresh parsley<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">\u2022 1\/2 teaspoon freshly ground white pepper<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">\u2022 paprika<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">In medium bowl, blend cream cheese together. Add lime juice, Worcestershire, garlic, Tabasco, parsley and white pepper. Mix thoroughly. Gently fold in mullet. Chill thoroughly. Place in serving bowl and sprinkle with paprika. Serve with assorted vegetables. Makes about 3 cups.<\/span><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong><span style=\"color: #000000\">SMOKED MULLET SPREAD<\/span><\/strong><\/h2>\n\n\n\n<figure class=\"wp-block-image alignwide size-full wp-image-6199\"><img loading=\"lazy\" decoding=\"async\" width=\"448\" height=\"299\" src=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2016\/09\/Smoked_Mullet_Spread-a-3_web.jpg\" alt=\"Smoked Mullet Spread\" class=\"wp-image-6199\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2016\/09\/Smoked_Mullet_Spread-a-3_web.jpg 448w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2016\/09\/Smoked_Mullet_Spread-a-3_web-300x200.jpg 300w\" sizes=\"auto, (max-width: 448px) 100vw, 448px\" \/><figcaption class=\"wp-element-caption\">Smoked Mullet Spread<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">\u2022 1 pound smoked fish<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">\u2022 1 pound cream cheese, softened<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">\u2022 2 tablespoons fresh lemon juice<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">\u2022 2 tablespoons finely chopped onion<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">\u2022 1\/4 cup chopped sweet pickles<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">\u2022 1\/2 cup finely chopped celery<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">\u2022 4 tablespoons horseradish<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">\u2022 1\/2 teaspoon Tabasco sauce<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">\u2022 1\/4 cup chopped fresh parsley<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">\u2022 3\/4 cup light cream<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">Flake fish. Blend together cream cheese, lemon juice, onion, pickles, celery, horseradish, Tabasco and parsley. Add fish. Blend in cream. Serve with crackers. Makes about 3 cups.<\/span><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong><span style=\"color: #000000\">TANGY SMOKED MULLET DIP<\/span><\/strong><\/h2>\n\n\n\n<figure class=\"wp-block-image alignwide size-full wp-image-6200\"><img loading=\"lazy\" decoding=\"async\" width=\"448\" height=\"330\" src=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2016\/09\/Tangy-Smoke-Mullet-Dip_122_web.jpg\" alt=\"Tangy Smoked Mullet Dip\" class=\"wp-image-6200\" srcset=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2016\/09\/Tangy-Smoke-Mullet-Dip_122_web.jpg 448w, https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2016\/09\/Tangy-Smoke-Mullet-Dip_122_web-300x221.jpg 300w\" sizes=\"auto, (max-width: 448px) 100vw, 448px\" \/><figcaption class=\"wp-element-caption\">Tangy Smoked Mullet Dip<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">\u2022 1 pound smoked mullet<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">\u2022 8 ounces cream cheese, softened<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">\u2022 1\/2 cup sour cream<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">\u2022 1\/2 cup mayonnaise<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">\u2022 1 tablespoon fresh lemon juice<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">\u2022 1\/2 teaspoon Tabasco sauce<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">\u2022 4 tablespoons minced green onion, including tops<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">\u2022 1\/2 teaspoon pressed garlic<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">\u2022 2 teaspoons horseradish<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">Combine cream cheese, sour cream and mayonnaise in medium bowl. Add lemon juice, Tabasco, onion, garlic and horseradish. Gently fold in fish. Chill thoroughly. Serve with chips or assorted crackers. Makes about 2 1\/2 cups.<br><\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\"><i>This article was published in the <a href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/previous-issues\/2015-2\/autumn-2015\/\" target=\"_blank\" rel=\"noopener\">Autumn 2015<\/a> issue of Coastwatch.<\/i><\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\"><i>For contact information and reprint requests, visit <a href=\"http:\/\/ncseagrant.ncsu.edu\/coastwatch\/contact\/\" target=\"_blank\" rel=\"noopener\">ncseagrant.ncsu.edu\/coastwatch\/contact\/<\/a>.<\/i><\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"color: #000000\">&nbsp;<\/span><\/p>\n","protected":false,"raw":"<!-- wp:ncst\/dynamic-header {\"block\":\"ncst\/default-immersive-post-header\"} -->\n<!-- wp:ncst\/default-immersive-post-header {\"backgroundColor\":\"custombg_one\",\"caption\":\"Mullet are a white or light-colored fish, with a light to moderate flavor. \",\"displayCategoryID\":699} \/-->\n<!-- \/wp:ncst\/dynamic-header -->\n\n<!-- wp:paragraph -->\n<p>More than a century ago, mullet was vital to North Carolina's economy.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">\u201cThe common mullet, or \u2018jumping mullet,\u2019 is the most important food-fish of the Beaufort waters,\u201d wrote Hugh McCormick Smith, author of <em>The Fishes of North Carolina<\/em>, published in 1907.<\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">\u201cThe mullet fishery is the largest industry in the State derived from saltwater fishes. The importance of the mullet to the fishermen is increased by the fact that it is taken during the summer when most other fish are scarce,\u201d noted Smith, then deputy U.S. commissioner of fisheries with the Bureau of Fisheries, a precursor to the <a href=\"https:\/\/www.fws.gov\/\" target=\"_blank\" rel=\"noopener\">U.S. Fish and Wildlife Service<\/a>.<\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">Today, mullet mostly are targeted for their roe, or eggs. In 2014, commercial fishermen harvested more than 1.8 million pounds of the fish, valued at about $1.1 million. That leaves a lot of mullet meat.<\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">Bill Rice, owner of <a href=\"http:\/\/www.fishtowneseafood.com\/\" target=\"_blank\" rel=\"noopener\">Fishtowne Seafood<\/a>, smokes and sells mullet at his store in Beaufort. This enables Rice to offer his customers a new product. Smoking also prolongs the shelf life of the fish.<\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\"><a href=\"http:\/\/ncseagrant.ncsu.edu\/about-us\/our-team\/barry-nash\/\" target=\"_blank\" rel=\"noopener\">Barry Nash<\/a>, North Carolina Sea Grant seafood technology and marketing specialist, adapted Joyce Taylor\u2019s dip and spread recipes for Rice\u2019s smoked mullet.<\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">\u201cThis is a species that is relatively unfamiliar to visitors to the coast. It\u2019s not widely available in restaurants,\u201d Nash explains. \u201cI wanted to evaluate it in a preparation that wasn\u2019t deep fried or grilled, something other than the traditional way of cooking mullet.\u201d<\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">He will continue his analyses this autumn. Nash\u2019s goal is to develop new markets for this little-known fish.<\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">These recipes are adapted from <em>Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas<\/em>. Look for a copy at local bookstores. To order from Sea Grant, contact Sandra Harris at 919-515-9101 or sandra_harris@ncsu.edu.<\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">Visit the Mariner\u2019s Menu blog at <a href=\"http:\/\/marinersmenu.org\" target=\"_blank\" rel=\"noopener\">marinersmenu.org<\/a> for more kitchen-tested recipes featuring North Carolina seafood.<\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">Contact Rice at 252-728-6644 about the possibility of getting the smoked meat inland. To learn more about the fish, search for \u201cstriped mullet\u201d at <a href=\"http:\/\/portal.ncdenr.org\/web\/mf\/home\" target=\"_blank\" rel=\"noopener\">portal.ncdenr.org\/web\/mf\/home<\/a>. \u2014 E.L.<\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:heading -->\n<h2><span style=\"color: #000000\"><strong>CREAMY SMOKED MULLET DIP<\/strong><\/span><\/h2>\n<!-- \/wp:heading -->\n\n<!-- wp:image {\"id\":6201,\"align\":\"wide\",\"className\":\"size-full wp-image-6201\"} -->\n<figure class=\"wp-block-image alignwide size-full wp-image-6201\"><img src=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2016\/09\/creamy_smoked_mullet_dip_123_web.jpg\" alt=\"Creamy Smoked Mullet Dip\" class=\"wp-image-6201\" \/><figcaption class=\"wp-element-caption\">Creamy Smoked Mullet Dip<\/figcaption><\/figure>\n<!-- \/wp:image -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">\u2022 1 pound smoked mullet<\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">\u2022 12 ounces cream cheese, softened<\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">\u2022 1\/2 cup light cream<\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">\u2022 4 teaspoons fresh lime juice<\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">\u2022 3 tablespoons Worcestershire sauce<\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">\u2022 1 teaspoon pressed garlic<\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">\u2022 1\/4 teaspoon Tabasco sauce<\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">\u2022 4 teaspoons finely chopped fresh parsley<\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">\u2022 1\/2 teaspoon freshly ground white pepper<\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">\u2022 paprika<\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">In medium bowl, blend cream cheese together. Add lime juice, Worcestershire, garlic, Tabasco, parsley and white pepper. Mix thoroughly. Gently fold in mullet. Chill thoroughly. Place in serving bowl and sprinkle with paprika. Serve with assorted vegetables. Makes about 3 cups.<\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:heading -->\n<h2><strong><span style=\"color: #000000\">SMOKED MULLET SPREAD<\/span><\/strong><\/h2>\n<!-- \/wp:heading -->\n\n<!-- wp:image {\"id\":6199,\"align\":\"wide\",\"className\":\"size-full wp-image-6199\"} -->\n<figure class=\"wp-block-image alignwide size-full wp-image-6199\"><img src=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2016\/09\/Smoked_Mullet_Spread-a-3_web.jpg\" alt=\"Smoked Mullet Spread\" class=\"wp-image-6199\" \/><figcaption class=\"wp-element-caption\">Smoked Mullet Spread<\/figcaption><\/figure>\n<!-- \/wp:image -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">\u2022 1 pound smoked fish<\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">\u2022 1 pound cream cheese, softened<\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">\u2022 2 tablespoons fresh lemon juice<\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">\u2022 2 tablespoons finely chopped onion<\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">\u2022 1\/4 cup chopped sweet pickles<\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">\u2022 1\/2 cup finely chopped celery<\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">\u2022 4 tablespoons horseradish<\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">\u2022 1\/2 teaspoon Tabasco sauce<\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">\u2022 1\/4 cup chopped fresh parsley<\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">\u2022 3\/4 cup light cream<\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">Flake fish. Blend together cream cheese, lemon juice, onion, pickles, celery, horseradish, Tabasco and parsley. Add fish. Blend in cream. Serve with crackers. Makes about 3 cups.<\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:heading -->\n<h2><strong><span style=\"color: #000000\">TANGY SMOKED MULLET DIP<\/span><\/strong><\/h2>\n<!-- \/wp:heading -->\n\n<!-- wp:image {\"id\":6200,\"align\":\"wide\",\"className\":\"size-full wp-image-6200\"} -->\n<figure class=\"wp-block-image alignwide size-full wp-image-6200\"><img src=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/wp-content\/uploads\/sites\/13\/2016\/09\/Tangy-Smoke-Mullet-Dip_122_web.jpg\" alt=\"Tangy Smoked Mullet Dip\" class=\"wp-image-6200\" \/><figcaption class=\"wp-element-caption\">Tangy Smoked Mullet Dip<\/figcaption><\/figure>\n<!-- \/wp:image -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">\u2022 1 pound smoked mullet<\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">\u2022 8 ounces cream cheese, softened<\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">\u2022 1\/2 cup sour cream<\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">\u2022 1\/2 cup mayonnaise<\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">\u2022 1 tablespoon fresh lemon juice<\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">\u2022 1\/2 teaspoon Tabasco sauce<\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">\u2022 4 tablespoons minced green onion, including tops<\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">\u2022 1\/2 teaspoon pressed garlic<\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">\u2022 2 teaspoons horseradish<\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">Combine cream cheese, sour cream and mayonnaise in medium bowl. Add lemon juice, Tabasco, onion, garlic and horseradish. Gently fold in fish. Chill thoroughly. Serve with chips or assorted crackers. Makes about 2 1\/2 cups.<br><\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\"><i>This article was published in the <a href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/previous-issues\/2015-2\/autumn-2015\/\" target=\"_blank\" rel=\"noopener\">Autumn 2015<\/a> issue of Coastwatch.<\/i><\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\"><i>For contact information and reprint requests, visit <a href=\"http:\/\/ncseagrant.ncsu.edu\/coastwatch\/contact\/\" target=\"_blank\" rel=\"noopener\">ncseagrant.ncsu.edu\/coastwatch\/contact\/<\/a>.<\/i><\/span><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p><span style=\"color: #000000\">&nbsp;<\/span><\/p>\n<!-- \/wp:paragraph -->"},"excerpt":{"rendered":"<p>\u201cThis is a species that is relatively unfamiliar to visitors to the coast. It\u2019s not widely available in restaurants,\u201d Nash explains. \u201cI wanted to evaluate it in a preparation that wasn\u2019t deep fried or grilled, something other than the traditional way of cooking mullet.\u201d<\/p>\n","protected":false},"author":30,"featured_media":3007,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"views\/single-immersive.blade.php","format":"standard","meta":{"_acf_changed":false,"source":"","ncst_custom_author":"Photos by Vanda Lewis","ncst_show_custom_author":true,"ncst_dynamicHeaderBlockName":"ncst\/default-immersive-post-header","ncst_dynamicHeaderData":"{\"backgroundColor\":\"custombg_one\",\"caption\":\"Mullet are a white or light-colored fish, with a light to moderate flavor. \",\"displayCategoryID\":699,\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[681,699,587,595],"tags":[],"_ncst_magazine_issue":[1448,1442,1447],"class_list":["post-6197","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-681","category-fall-2015","category-mariners-menu","category-seafood"],"displayCategory":{"term_id":699,"name":"Fall 2015","slug":"fall-2015","term_group":0,"term_taxonomy_id":700,"taxonomy":"category","description":"","parent":681,"count":9,"filter":"raw"},"acf":{"ncst_posts_meta_modified_date":null},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - 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