Yelloweye Mullet

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

They 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.

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 are mostly 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 information.

Size: Must be at least 21 cm from snout to the tip of the tail.

Gear: Best to use very light lines on a rising tide towards the shore break. Paternoster rigs with 2 size 10 long shank hooks.

Handling: Bleeding the fish as soon as caught is recommended as this helps preserve the quality of the flesh.

Cooking Yelloweye Mullet

Texture: Soft to medium texture.

Flavour: Has an oily flavour.

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

Cooking: Yelloweye Mullet is best when complemented with strong flavours such as fennel, garlic and oregano.

Wine pairing: White acidic wines, Riesling.