Ulele ★ 4.4
Ulele on the Tampa Riverwalk in a restored 1903 water works building cooks native-inspired Floridian fish, alligator and pompano over a 10-foot barbacoa.
History
Smoked mullet is the most-Florida fish dish: mullet is the working-class catch from Tampa Bay, abundant and oily, and the smoking tradition runs back to the Tocobaga who built shell mounds on the Hillsborough River. Ted Peters Famous Smoked Fish in St Petersburg has run since 1951; Skipper's Smokehouse in Tampa keeps the tradition with daily-smoked mullet plates and a Sunday Smokehouse Brunch.
Common allergens: Fish
Make it at home
Ingredients
- 4 whole Florida mullet (about 500g each, scaled and gutted)
- Brine: 1.5 liters cold water
- 100g kosher salt
- 50g brown sugar
- 4 bay leaves
- 1 tbsp black peppercorns
- Oak or pecan wood chips, soaked for smoking
Method
- Make the brine: dissolve salt and brown sugar in cold water. Add bay leaves and peppercorns.
- Place mullet in a large container; pour brine over to cover. Refrigerate 8 hours.
- Remove fish from brine, rinse and pat dry. Let air-dry on a rack in the refrigerator for 2 hours until the surface forms a slight tacky pellicle.
- Heat smoker to 95-110C with soaked oak or pecan chips for the smoke.
- Place mullet on smoker grates. Smoke 2.5-3 hours until skin is golden brown, flesh flakes easily and internal temperature reads 65C.
- Cool to room temperature, then refrigerate. Best eaten cold or at room temperature with hot sauce and saltines.
Tip from the editors. Mullet is oily, which is what makes it ideal for smoking; flaky white fish don't work the same way. If you can't find mullet, smoked bluefish is the closest substitute.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat smoked mullet
More cities are in research. Want smoked mullet covered somewhere specific? Tell us where you want to eat.