The mullet is back. But this time, thankfully, it's making it's way to our plates, not our heads.
It didn't quite make it into Emma's visual guide to sustainable seafood options, but the mullet is as plentiful as it is green. Having shown us how oyster farming can help wild oysters survive, Daniel and Mirra of the Perennial Plate issue their latest dispatch from the heavily built up waters of coastal Florida. And I have to say I am amazed at the abundant harvest they find literally right by the dock.
Much like eating sustainably on land, part of the reason why the mullet is so green is that it is fairly low down the food chain—says fisherman Captain Anthony Manalli—and because of that fact it is more abundant than higher-level predators. In fact, he claims, these fish are so abundant that they make little effort to avoid predators such as himself, instead pursuing a strategy of reproducing in extraordinary numbers and allowing a few to get eaten along the way. Although, if Daniel's evangelism for raw mullet takes off, they may find that strategy under threat.