You ain't lying...I grew up in Pcola and backbones were the best part! Especially "sheepshead" backbones! (LOL)

Same! Grew up in Chipley, FL, but fished in Freeport and FWB for mullet while visiting relatives.

Thanks I've never scrambled them with an egg, sounds interesting.

+Reginald Allen Thank you, for dropping in and commenting, shortly after the first of 2016 the mullet in the Florida Gulf will have completed their annual spawning so it will be another year before fresh mullet roe will be available again.

I can get a mullet dinner down town 365 but to get the roe you have to go to a large sea food house in the southeast to purchase them and fry them up the way I did.

I forgot to say that the mullet roe is only available from November to January each season to be fresh.

Also my grandmother told me about when she was a girl her father and brother would load their ox cart up with salt dried mullet and head north 20 miles to the next city to sell the fish. They were usually gone about 3 days.

The mullet I get are from around Carrabelle Fl. area.

Elvisneedsboats Bennett omg! Salt mullet sounds delicious! My father use to cook salt herring. Im Going to have to try and prepare some salt mullet. Glad i came across this video

I live in Tallahassee and have yet to try mullet. I hear that smoked mullet dip is incredible and i really want to try fried roe.

Thank you for dropping in and commenting.

Thanks NUNO BEAR for dropping in and commenting.

PC I hear is a good place to catch mullet in November and December. When I fillet each side I leave the meat thicker on the backbone.

Just got back from Port St. Joe. FLA Mullet with row are plentiful

I like puffs plus lotion.

Sorry answering late, the KZfaq notifier does not work properly all the time. I have often thought of eating the yellow roe raw but never got around to it, next season I'll give it a try. Thanks

That's our secret,,,,,,them gizzards are sooooo good.

Mullet is a loud tasting fish, I don't like them baked or broiled. Seasoned with a little salt and pepper then dusted with corn flour then deep fried takes about half the loud taste away. In my opinion, mullet roe deep fried taste a lot better than caviar. Thanks for dropping in and commenting.

fondlemeez i gotta say i caught 2 big mullet the other day id usually freeze for cut bait. i got hungry and seeing how easy it is to catch them i cooked them. i baked them stuffed with celery leaves parsley amd thyme with sliced lemon wrapped in foil. the excess liquid after baking was them reheated mixed with butter and poured back on the fish. my first time eating mullet and not my last by far. i ll fry them next time considering how well the meat stays together. im not poor and i eat fish all the time, just wanted to try it i enjoyed. next time i get skunked fishing i could just eat the mullet.

I'm glad my video inspired you to give mullet a try. Slow smoking mullet on the grill is a pretty good way to prepare them for a meal. I sometimes smoke mullet, d-bone the meat and add mayo with some seasonings to make a mullet salad, a great alternative to tuna salad.

I've never dried any roe, I bet it is good that way. The white roe has a hint of a sweet flavor, the wife and I like the white roe the best.

Just what makes you think the males have'roe'? You DO know what you're eating there,... right?

@@theoriginalfuzzlemutt7526 Hey Its all organic.

I agree this is the best way to prepare fish for frying.

The wife and I like the white roe the best, they have a slight sweet taste like most salt water shell fish has. My ancestors came out of Louisiana so I like creole foods, matter of fact, I dust our mullet and roe with the Louisiana brand corn flour mix. Thanks for dropping in and commenting.

Phyllis Garrett just so you know white roe is fish sperm. Enjoy.

@@chadbarkway7129 Chitterlings are pig intestines. Man's gotta eat.

Your cousin is Joe Pesci? The role he plays in the Irishman is incredible.

Yes but it’s nothing really, we don’t see him much.

Here in the South East Gulf, Mullet spawn each year between November and January. Past those few months if you can find Mullet Roe they will be most likely frozen. I'm sure some where online a company year round will sell and ship roe to customers. Myself I've settled on just frying up fresh roe annually although I continue to fry up fresh mullet through the remaining year. My wife and I like the white roe best although the yellow roe is more popular because it's the actual fish eggs, so in roe season we buy say 2 female mullet, "yellow roe" and about 4 male mullet, "white roe". Since they come in pairs, that's 4 yellow roe and 8 white roe and a lot of mullet to eat. Restaurants here in the South has begun to lose sight of the term "soft fried". If yellow roe is over fried its texture becomes gritty, if the white roe is over fried they will shrink to less than half their size. The white roe to me or my wife does not taste like oysters and we eat a lot of raw and fried oysters, the white roe has a tiny sweet flavor like found in crabs, scallops and lobsters.

I don't like the yellow roe either

Scroll down to the red and white SE person, the answer to your question is there.

Thanks Kevin, there's nothing better than preparing a meal that's cooked just right.

Yes, you can do this with any fish roe as long as they are still in egg sack. The size of the roe is defendant on how long you can fry them without making them dry and gritty tasting.

I could them last night for the first time they were very rich extremely a diffrent texture then I was used to but amazing thank you for this video!

Thank you for dropping in and commenting.

It came in a small game skinning kit I purchased off of ebay years ago. In the kit was a small game hanger, a sharp knife and this orange cutting tool that you could put your fingers in and pull. I soon figured out that it was a perfect tool for gutting fish without puncturing the guts, especially on mullet not puncturing the roe. I just checked ebay, they are called "Quick-Cut" Skinning Tool. Thanks Sushi-E for dropping in and commenting.

Thats awesome, thanks for the letting me know. Clean mullet all the time and this would be perfect.

+Teddy Richards Thanks, Saturday morning is Walmart shopping day, I've got the Everglades seasoning on my list. Wow, 2600 mullet, the 1st week of Novembers Gulf roe sacks were not as full as the first week of December. I've had my twice annual fresh roe this year, by next year I'll be craving them again.

trick

Some people use their fingers to pull the meat off the back bones, myself I use my teeth and lips. The meat on the backbones pulls away easily.

Thanks Oliver, for dropping in and commenting. As soon as the video was over, I dropped in a bag of onion stuffed tater tots and fried them up crispy, already had the coleslaw made, man-o-man was it delicious.

+Teddy Richards Not a problem, I'm close to the Florida Gulf where in November through December each year I can get fresh mullet, males & females with roe. For me its a seasonal treat, the rest of the year locally I can get a mullet dinner for less than $13.00 a plate without roe. Everglades seasoning, I just looked it up, sounds interesting, I'll check out our local Walmart to see if they carry it. The back piece and those crispy fins and tails are my favorite, I also favor the light corn flour breading mix that Louisiana Fish Fry makes, that's what I used in this video.

Thanks for watching.

+kevin neel It's November again and the mullet roe sacks should be getting full. It's time for me to repeat my annual ritual and deep fry up a mess of fresh mullet and roe. Thanks for dropping in and commenting.

Where is my invite? LOL

+AntonioOowop There is an old saying, "seeing is believing", and fried to the right timing, they are delicious.

+Teddy Richards I know what you mean, not all foods sets right with everyone.

First of all, you have to salt the yellow Roe for at least 45 minutes. Heavy salt. Rinse away the salt and then you can fry it. It draws the oil out of the Roe and won't give you thin shits.

+mike mikeson Seasonings and breading to your taste counts as the number one flavor, second is the grease/oil used in the frying. The backbone being thinly sliced is the most flavorful plus the fins are included with the backbone and we Southerns love eating the crispy fins.

Ooh, but they are so good going down.

I know that is right.

Can't over do it. 😂

+Jonathan Oropeza Good Morning Jonathan, I'm not sure if mr. Mackey? is a question? in case it is I'm Mr. M but not "Mackey", my friends and relatives call me Bill.

+GONE Fishing The proper response was "Mmkay" Hes referencing a south park character whom has a similar southern accent.

+mike mikeson Thanks Mike, I did not know this! I just looked it up on wikia and it seems your right.

ForeverMango That's correct, they both taste great when deep fried to just the right amount of timing. Thanks for dropping in and commenting.

ForeverMango sure looks delicious

Thanks fondlemeez for dropping in and commenting, mullet and roe is a Southern treat.

I agree, I love the back bone and the white roe the best. Thanks for dropping in and commenting.

@KesselRunHero Looooooooooool. I'm def not homophobic but fried sperm don't sound too good.