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
Texture
Soft/medium texture
Flavour
Has an oily flavour
Storing
Best eaten fresh, however it can be frozen and kept for up to 6 months.
Cooking
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
Habitat
Shallow water beaches throughout SA often on the bottom of seagrass beds in gulfs.
Catch
Can be caught in shallow waters, tidal flats and typically within gulfs and bays.
Seasonality
Yelloweye Mullet can most prominently be caught in late summer and during Autumn
Bait
Beach worms, tubies and seaweed worms are the most effective bait to use. See bait and berley use for more.
Size
Must be at least 21cm from snout to the tip of the tail. See size, bag and boat limits for more.
Gear
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.
Handling
Bleeding the fish as soon as caught is recommended as this helps preserve the quality of the flesh. See handling your catch for more.