Red mullet is a light-pink fish with a jacket of scales. It has a fine and delicately flavoured, white, textured flesh. There are a couple of different types of red mullet and both are part of the goat fish family. Red mullet is unrelated to grey mullet.
Red mullet with linguine tossed in chilli and garlic
Red mullet is sold whole and in fillets, both fresh and frozen. Whole fish are usually sold un-prepared. They require trimming, scaling and gutting. Red mullet is best bought from May to November, outside of spawning season, to protect stocks.
The liver of red mullet, with its creamy texture similar to chicken liver, is a delicacy and is usually left intact when the fish is gutted. Red mullet fillets require pin-boning, but the fine skin, once scaled, is usually left attached. Red mullet is most often pan-fried, grilled or steamed; the bones make excellent stock. It is popular in France and in many Mediterranean countries.
Article by CJ Jackson
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