Honestly, I never even heard of Mullan fish until last month. My neighbor Tom brought some over after his fishing trip, slapped it on my counter and said, “Cook this tonight, your joints will thank you.” Looked like a silvery alien with weird fins. But hey, free fish? I’m in.
First Impressions & Why Bother
Googled it while thawing the weird thing. Turns out this ugly swimmer packs serious omega-3s – like, triple what salmon has! Tom wasn’t kidding about joints; studies show it fights inflammation big time. Also loaded with vitamin D, which explains why Norwegian grandmas live forever. Mental note: must figure out how to cook without ruining superfood powers.
The Great Mullan Experiment
Grabbed two fillets from harbor market (cheaper than chicken!). Smelled faintly like cucumber – good sign. My plan:
- Keep skin ON: Fishmonger said fat hides under skin. Cutting it off? That’s like throwing away medicine.
- Low ‘n slow bake: Cranked oven to 325°F instead of my usual 400°F blast. High heat murders delicate oils.
- Armor plating: Crushed almonds + panko + lemon zest crust. Needed armor cause flaky meat falls apart if you blink wrong.
Battle Scars & Breakthroughs
First attempt: Skin stuck to pan like concrete. Learned the hard way – oil paper DOESN’T cut it. Upgraded to silicone mat. Victory! Also discovered:
- Stop poking it! Mullan’s done when edges turn opaque. Jabbing with fork just leaks juices.
- Acid is mandatory: Squeezed lemon AFTER baking. Doing it before? Turns flesh into mushy sadness.
- Leftover magic: Chilled pieces in salad next day. Oil content? Zero fishy smell. Hallelujah!
Why This Fish Earns Fridge Real Estate
Ate it twice weekly for a month. Knees stopped creaking during squats – placebo or not, I’ll take it. Energy levels? Solid. Best part: zero “fish burps” later (looking at you, tuna). Downside: gotta hunt specialty markets, but worth the hassle.
Final tip: If it stares back with cloudy eyes, walk away. Clear eyes = fresh catch. Now if you’ll excuse me… sizzling sounds Timer’s beeping on tonight’s batch!
