Professor Iain Suthers, Sydney Institute for Marine Science believes simple is best for this naturally flavoured fish.  ”This is an old method – hardly a recipe – shown to me by Bill, an 88 year old oyster grower from Wallaga Lake back in 1980.  He had ‘em laid out, scales down onto the coals, as we lay back in the sand dune drinking from a flagon of muscat.”

Serves 2-4

1 whole Sea Mullet.  Alternatively use Australian Salmon, Tailor, Blue Mackerel, Silver Trevally and Pilchard

Olive Oil

Salt & pepper to taste

lemon wedges and green salad to serve

Rinse the fish and pat dry with paper towel.  Lay the fish flat and fillet one side only on the top (dorsal) side from behind the head to the tail, gently pushing the knife against the rib cage to release the flesh, or simply cut through the ribs on one side. Separate the fillet from the base of the tail but do not cut through the belly of the fish.

Gently pull the fish open like a book and clean out the guts (although the roe could also be cooked or smoked).  A band of fat along each side of the backbone (depending on the season) may be left to melt and baste.  Rinse the fish and pat dry.  Season with salt and pepper.

Lightly oil a preheated barbecue or chargrill and cook the fish, scales and skin side down, over a moderate heat.  By coring the fish with a heatproof baking dish, lid or lightly oiled foil, there is no need to turn the fish.

Cook for 20 minutes or until flesh turns opaque and flakes easily when tested with a fork.  Cooking is perfect when the skeleton and ribs can be lifted free intact.

Remove the fins (and head) and serve fish with lemon wedges and salad.

Notes – The skin protects the Sea Mullet flesh during cooking but can be removed before eating to reduce the oiliness and the stronger flavour found in the darker meat beside the skin.

P.S. Pilchards are now called “Australian Sardine”