In order to efficiently utilize mullet, this review is describing and introducing the processed products and its processing conditions. These processed products included traditional product, the salted mullet roe, and various new developed products such as vacuum package frozen mullet fillet, surimi-based products, canned mullet products with tomato sauce and algae, fermented foods with lactic acid bacteria and pickled products with miso (a fermented soybean product). The seafood industries and manufacturers are expected to evaluate all developed products and find out which one could be accepted by consumers and has the possibility of competing with the resembling commercial products. These multiple utilizations of mullet may alleviate the marketing problem of abundant production of harvested and cultured mullet during winter season in Taiwan.