The mullet is a hairstyle that has enjoyed a number of years of popularity, but is often the subject of mockery, confusion and derision. Despite this, the mullet has remained a fixture on the hair scene since its emergence in the 1970s, and continues to be a popular choice for those seeking a striking and unique style.
The mullet is most easily recognized by its distinctive shape, which can be described as being short on the top and sides, but long and shaggy in the back. This two-tier style makes the mullet delightful for those looking for a statement cut - after all, it’s not everyday that you come across someone sporting such a bold look!
This iconic look was made popular by the 80s music scene featured in films such as The Blues Brothers and Wayne’s World. The style was often worn by rock stars of the era, with David Bowie and Billy Ray Cyrus being two of the most popular proponents of the look. Even today, the mullet continues to be spotted on the heads of musicians ranging from Justin Bieber to Deadmau5.
The exact origin of the mullet isn’t known, though it is believed that the style may have originated in the Scandinavian countries due to its long-standing traditional influences. From there it spread across the US and Europe, with various countries taking the style and making it their own. In some countries, like the UK and Canada, the mullet has an almost cult status, with those wearing the cut proudly displaying it in public (though this is not necessarily recommended!)
Though widely celebrated, the mullet is not without its detractors. Commonly used as a pejorative term for someone with a clashing sense of fashion, many people claim that the mullet is outdated and should be avoided at all costs. Despite its detractors, though, the mullet shows no signs of fading away.
If you’re thinking of taking the plunge and getting a mullet, there are a few things to consider. Firstly, the cut will require regular maintenance to keep it looking fresh and even, so be sure that you’re prepared to commit to regular trims before you get too carried away. Secondly, it is important to know your own head shape and which type of mullet will suit you best - some cuts will work better on certain face shapes than others. Lastly, make sure you talk to a professional stylist who has experience in cutting mullets - this will help to ensure that you get the best possible results and can be confident in your new look!
When all is said and done, the mullet is a strikingly different look and one that won’t go out of style. Though it has experienced a lot of ridicule over the years, the mullet remains a popular choice for those seeking a bold and unique style that will turn heads. Above all, go with a cut that works for you and embrace the style for what it is. With a little bit of care and maintenance, you too can sport this legendary ‘do!
The world of fish has many unique offerings. Few have enjoyed the same level of notoriety, or controversy, as the mullet. An acquired taste to some, its humble origins, as an unassuming fish of the shallow salt waters of the Gulf Coast, its journey from the oddball of the ocean to dinner plates around the globe, is a remarkable one.
From freshwater ponds to the depths of the sea, the mullet has an interesting and complex life cycle. The various species of mullet have special adaptations unique to their survival in the food chain, existing within a delicate balance of nature.
Understanding how a mullet is created and then harvested is only the start of its voyage to dinner plate. This article will examine how this species of fish is created, harvested, preserved, and finally shipped and served on dinner tables.
The Life Cycle of a Mullet
Mullets are small silvery-colored fish with a distinctive broad tail that live in shallow estuaries, salt marshes, and other coastal waters. There are many species, but the two most popular are Mugil cephalus, commonly known as the striped mullet, which tends to populate much of the North American coastlines, and Mugil gurap, or gold-striped mullet, which are popular in the Southeast U.S.
Mullet begin their life as fertilized eggs, which drift in the tides and currents along the coast. When the eggs hatch, the larva are extremely small and slow-moving, making them vulnerable to predators, like seabirds and larger fish.
After about a month the larva are strong enough to swim and survive on their own and set out to find protection. At this stage, the young mullet are called "fingerlings" and measure a few inches in length. After several months, they mature to adult size, reaching up to 20 inches in length.
At this point, the mullet begin to spread, swimming upriver and inland through brackish and freshwater habitats. Here they will search for food, mainly small invertebrates, and will spawn once more. After hatching again, the cycle starts anew.
For generations, mullet have been a dependable source of food throughout the Gulf Coast and other nearby regions. The shallow waters and estuaries of the region make the perfect habitat for these fish, offering plenty of space and food.
The most traditional method of harvesting these fish is using traps and nets set in the shallow waters. As the tide rises, the mullet will swim into these traps, where they can easily be scooped up. They can also be caught on fishing lines orspears.
When the boats come in with their catch, the mullet are put into holding tanks where they can be monitored until they are shipped to processing plants.
Once the fish have been harvested and transported, the challenge for fishermen is to preserve the mullet for future sale. There are several different methods for doing this, but the most popular methods include salting, curing, and preparing the fish as fillets.
To salt the mullet, the fish are placed into large wooden bins and covered with a layer of salt and sugar. This solution helps to draw out the moisture from the fish, preserving them while adding flavor.
The cured mullet is then hung to dry in the sun and wind. This traditional process of curing helps to add a salty and smoky flavor to the fish and can take up to three weeks, depending on the particular recipe.
Fillets of mullet can also be made by slicing the fish down their lateral line and separating the flesh from the backbone and head. The fillets are then flash frozen or stored in vacuum-sealed bags or glass jars submerged in brine.
Shipping and Serving Mullet
With the fish preserved, the final step in the process is shipping the mullet to places all over the world. Depending on the method used for preserving the fish, it can be shipped fresh, salted, or frozen. Some companies will even smoke or can the fish before sending them off.
Once the mullet arrives at its final destination, it is up to the chef to prepare it correctly. For those who are brave enough to try it, the aroma of this salty and flavorful fish is unforgettable.
The most common way to prepare mullet is to cook it whole, either on a grill with a light seasoning or deep fried. The skin is usually left on, as it helps to lock in the flavor and juiciness of the fish. The flesh is succulent and light, imparting a unique and savory flavor.
Another favorite approach to cooking mullet is to fry the fillets. With the skin removed, the fillets can be dipped in a light batter or seasoned and pan fried along with any herbs, spices, or vegetables. Whatever the recipe, the result is a meal bursting with flavor and texture.
From rivers, marshes and estuaries to dinner plates around the world, the mullet's journey is something to be admired. Whether salted, grilled, or fried, the species' strong foundation of adaptability, nutrition, and flavor has served to bring it this far and will continue to carry it into the future.
|Vitamin A||0.042 mg|
|Vitamin C||0.0012 grams|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.0063 grams|
|Vitamin B5||0.88 mg|
|Vitamin B6||0.49 mg|
|Vitamin B9||0.01 mg|
|Vitamin B12||0.25 ug|
Daily Value 1.3 g
Daily Value 0.018 g
Daily Value 0.4 g
Daily Value 1.25 g
Daily Value 4.7 g
Daily Value 2.3 g
Daily Value 0.011 g
Daily Value 0.9 mg
Daily Value 0.0023 g
Daily Value 0.055 mg
|Aspartic Acid||2.54 grams|
|Glutamic Acid||3.703 grams|
|Total Sugars||0.131141 grams||
|Myristic acid (14:0)||0.06 grams||
|Palmitic acid (16:0)||0.29 grams||
|Stearic acid (18:0)||0.1 grams||
|Total Saturated fatty acids:||0.45 g|
|Oleic acid (18:1)||0.2 grams||
|Palmitoleic acid (16:1)||0.18 grams||
|Total Monounsaturated fatty acids:||0.38 g|
|Omega-3 Timnodonic acid (20:5)||0.18 grams||
|Omega-3 Clupanodonic acid (22:5)||0.09 grams||
|Linoleic acid (18:2)||0.09 grams||
|Total Polyunsaturated fatty acids:||0.36 g|
|Total Sterols:||0.06 g|