Yelloweye Mullet

Yelloweye Mullet are fished year-round across estuaries and nearshore coastal environments, including the estuary of the Murray River and Coorong.

Yelloweye Mullet have a seasonal variation in Omega 3 oil content, with higher oil content in the lead up to spawning. Fillets produced from the fish have a strong distinctive flavour with a soft to medium texture.

Cooking Yelloweye Mullet

Soft/medium texture

Has an oily flavour

Best eaten fresh, however it can be frozen and kept for up to 6 months.

Yellow-eyed mullet is best when complemented with strong flavours such as fennel, garlic and oregano.

Wine pairing
White acidic wines, Riesling

Catching Yelloweye Mullet

Shallow water beaches throughout SA often on the bottom of seagrass beds in gulfs.

Can be caught in shallow waters, tidal flats and typically within gulfs and bays.

Yelloweye Mullet can most prominently be caught in late summer and during Autumn

Beach worms, tubies and seaweed worms are the most effective bait to use. See bait and berley use for more.

Must be at least 21cm from snout to the tip of the tail. See size, bag and boat limits for more.

Best to use very light lines on a rising tide towards the shore break. Paternoster rigs with two size 10 long shank hooks. See recreational fishing gear for more.

Bleeding the fish as soon as caught is recommended as this helps preserve the quality of the flesh. See handling your catch for more.

Yelloweye Mullet recipes

Yelloweye Mullet Pasta

Mullet is quick to cook making this Yelloweye Mullet pasta an easy mid-week meal. Cooked over high heat and served over a classic tomato base, serve with your favourite dried pasta.

- Callum Hann

Try cooking Callum's recipe
Page last reviewed: 02 Nov 2021


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