Sanibel Sea School to screen mullet documentary
The Sanibel Sea School will screen Mullet: A Tale of Two Fish, Thursday, Aug. 25, from 6 to 8 p.m. The documentary will touch on how mullet have served as an important source of food for humans since the beginning of time.
Director of Communications and Ocean Advocate of the Sanibel Sea School, Leah Biery said that the lower the fish is on the food chain, the more sustainable it is for humans to eat.
“Fish like tuna or salmon have to consume a lot of smaller fish to gain weight so you’re basically taking the tuna and the other fish it had to consume out of the ocean to eat the tuna whereas if you just eat fish or invertebrates, they’re much lower on the food chain and you’re taking less biomass out of the sea,” Biery said. “Mullets are really sustainable. It would be really great if we could make it more popular.”
Biery has tried mullet and she said that surprisingly, it is very good.
“I think it’s really good blackened. It has a little more of a fishy taste than grouper or mahi mahi but if you like seafood, I think it’s really worth trying,” she said.
Mullet has been a popular dish in the Mediterranean since Roman times. WGCU, who produced the documentary, are hoping to bring awareness to Southwest Florida and make mullet a more popular item on menus at local restaurants.
At the end of the film, guests will have the opportunity to try different types of mullet prepared by Sweet Melissa’s Cafe. There will also be a panel discussion allowing guests to ask any questions they may have. The panel will consist of John Talmage, a local restauranteur, Dr. Justin Grubich from PEW Charitable Trusts and Mike Dooley, a local mullet fisherman.
At the end of the night, Biery hopes guests will take away a better understand of mullet and perhaps become a little more brave when it comes to trying lesser known but more sustainable fish.
“I hope the documentary will make people more aware of sustainable seafood. Maybe it will open people’s minds to being a little more adventurous about trying different types of seafood and thinking beyond grouper and tuna and realizing that there are other great things that come right from the Gulf that are more sustainable, more local and better for the ocean,” Biery said.
To make reservations for the screening or for more information, call (239) 472-8585 or send an email to email@example.com. The event is free to public. Space is limited.