re: Mullet as table fare

Fry them. Clean all the mud out and soak in milk for a couple hours. Used to enjoy eating them. The old lady I stayed with when I was a kid forbade me from bringing them fish in her her house.

Then again I thought garfish was the best tasting fish there was. Choupique in potato hash was mighty good and gaspergou court-bouillon was awesome. Haven't eaten any of those in 45+ years, my memory may be failing.