Mullet Roe (Fresh or Dried)

Mullet Roe (fresh Or Dried)

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Sherard Lewis


Another Harkers Island tradition courtesy of David Yeomans.

This recipe is for jumping mullet not sea mullet.


★★★★★ 1 vote

3 Hr
Stove Top


How to Make Mullet Roe (Fresh or Dried)


  1. Lightly salt FRESH ROE. Put small amout of cooking in a frying pan. Add roe; cover. Cook slowly on medium or low heat. Keep turning until thoroughly cooked.
  2. To dry roe: Salt roe heavy. Leave salted for three hours. Wash out roe and place on a clean board. Press roe; place board in the sun. Turn roe occasionally - repeat process until roe is completely dry. Drying time will vary to suit individual preference. Bake roe in oven, or eat "as is", if desired.
  3. To freeze roe: Salt roe heavy. Leave salted for 3 hours. Rinse salt from roe; wrap tightly in plastic wrap. Freeze individually - roe will be in pairs. To cook, use directions for fresh roe.

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About Mullet Roe (Fresh or Dried)

Course/Dish: Other Main Dishes
Main Ingredient: Seafood
Regional Style: Southern
Other Tag: Heirloom
Hashtags: #Seafood #mullet #roe

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