Seemingly every coastal country has Mullet, and in each of those countries it faces the same prejudice. Families that haven’t eaten one in a century deride their inedibility, with unfounded claims of muddiness or boniness only serving to demonstrate their intergenerational ignorance.
In truth, Mullet is arguably Australia’s diamond in the rough. They’re caught in huge abundance in Australian waters, are incredibly nutritious, and during the East Coast’s Mullet spawning run, cheaper than potatoes.
The thing to remember about Mullet is that they can inhabit both fully fresh and fully salt water. When in the fresh, their absence of a briny flavour can be unsettling if unexpected, and come across as muddiness. The overwhelming majority of Australian Mullet are caught either in the ocean or in clear saltwater inlets, such as Wallis Lake, and as such maintain a clean, yet rich flavour.