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Beche De Mer
(Sea Cucumber)

Usually obtained from Grey or Sea mullet.  

The mullet caught on ocean beaches are mostly spawning run fish and their catches have increased as a result of a growing market for sea mullet roe. In Qld, catches have remained at approximately 2000 tonnes. Of this total, about 1500 tonnes of sea mullet are caught during the spawning period (May to August) by fishers in both the estuarine and ocean beach fisheries. 

Almost half (~$5.2 million) of the value of the total fishery in NSW is from spawning run catches on ocean beaches in the central and mid north coast during April and May. The hardgut component of the ocean beach sector is valued at ~$100 thousand, which is only 0.9% of the total value of the NSW fishery.

Reproductive Studies on Sea Mullet:

It appears that the proportion of sea mullet involved in spawning runs increases from ages 3 to 6. It is likely that spawning occurs over a range of latitudes on the east coast of Australia. This result was based on the observations of female and male sea mullet with advanced stages of reproductive development from a range of estuary and ocean beach sampling sites in NSW and Qld. It is also likely that spawning occurs in ocean waters since no running ripe females were found in samples from either the estuary or ocean beach sites both states.

Air dried and pressed mullet roe:

Clean roe from blood, gall bags, bits of intestines, and black skin. Wash thoroughly and drained. Roll roe in fine salt, using about 1 pound (454 g) of salt per 10 pounds (4.5 kg) of roe.

Remove from salt in 6-12 hours and brush well to remove excess salt. Lay roe out to dry in direct sunlight. Turn roe at least every hour during the first day and bring roe indoors in the evening. Place boards and weights on the roe during the first night or 2 to compress them slightly. Cure for about 1 week under good drying conditions until the roe is reddish-brown and feels hard. Dip dried roe in melted beeswax. Cool for 15 minutes, wrap in waxed paper, and store in a cool dry place.

Uses:
Bottarga (Boat-TAR-gah):

Also called Sardinian caviar, bottarga is made with salted and pressed mullet roe. It looks like a square brownish-orange salami and keeps for months in the refrigerator if well wrapped. Bottarga is sliced paper-thin and served with olive oil as an antipasto, and it flavors one of Sardinia's most famous pasta dishes, maccheroni alla bottarga.

Exporters, Importers & Processors, Wholesale & Agents of Mullet Roe, Hueva de Mujol - Worldwide Trade Seafood Industry Directory of companies and contacts who are Exporters, Importers & Processors, Wholesale & Agents of Mullet Roe

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