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Mullet are one of the few species of fish that have gizzards (just like chickens.) The gizzard is a little tougher than the rest of the fish, but if you clean them like this, you’ll find they’re tender and tasty when fried.
To get the gizzard, go ahead and make your first cut, reach inside and feel for a hard, round muscle and pull it out. Wash off the outside, but there’s no need to clean it out because this method leaves the middle intact so it can be discarded. You’ll be left with just a strip of good, clean meat.
Thanks to my brother, Steve McClellan, for the demonstration.