Smoked Mullet Spread, courtesy of Gulley’s in Parrish

Ingredients:
1 cup smoked mullet, firmly packed
1 cup mayonnaise
1/4 cup onion
1 tablespoon hot sauce (Tabasco is their choice!)
1 tablespoon spicy brown mustard
1 tablespoon Worcestershire sauce
1 tablespoon horseradish
1/2 teaspoon lemon juice
1/2 teaspoon dill weed

Start with Smoked Mullet.
Deannah Gullett uses a boneless smoked mullet filet.
She seasons the filets with salt, black pepper and red pepper, and then smokes them at 220 degrees for about three hours.
Big Tip: Leave it alone.
“If you’re lookin’,” Gullett’s husband and fellow owner Rick Gullet says, “they ain’t cooking.”
The Gullett family has been catching mullet and using this recipe for generations.
You can see the family’s life on the water in pictures — a collage at their food truck, set under a large covering filled with picnic tables and Adirondack chairs.
You might even see their sweet doggie mascot Reba, a rescue of about a dozen years and 80 pounds, lounging about. 

Method:
Crumble the smoked mullet.
Add mayonnaise – fold in the mullet.
Add rest of ingredients.
Make sure it’s not too runny or too chunky.
Set in refrigerator overnight.
Or if you are in a pinch a few hours will work.
Serve with crackers.