We’ve long believed that Smoked Mullet Roe is one of the most amazing ways to prepare and enjoy the prized eggs of Grey Mullet. Native Americans who inhabited Florida’s Gulf Coast were smoking fish and roe with Buttonwood for thousands of years, and the preparation has remained part of the culinary heritage of the Deep South.

Florida Buttonwood is a species of mangrove native to the Gulf Coast of Florida and has traditionally been prized as a smoking wood for seafood because of its consistent smoke and mild, mellow flavor.

Prepared with a low-temperature hot smoke, the roe develops a soft, almost cheese-like texture, reminiscent of smoked Gouda. Rich, smooth, and deeply savory, it offers a beautiful balance of smoke, sea, and natural umami.

Best enjoyed thinly sliced on warm bread or crackers, it can also be served with eggs, vegetables, pasta, or anywhere you want to add a deep smoky richness.