Delicooks

Easily recognized by its reddish scales, mullet adds a lot of flavor to all kinds of soups, broths, rice ...

With white, firm and tasty flesh, mullet inhabit the waters of the Mediterranean and the Atlantic. Mullet is considered a semi-fat fish, rich in phosphorus, potassium, magnesium and especially iodine, which helps the smooth functioning of the thyroid gland and regulates many metabolic functions.

Characteristics.

There are two varieties of mullet:
- Striped red mullet. More highly prized due to their larger size and better flavor. Its first dorsal fin is yellow with two well-defined black spots.

- Red mullet. This has less flavor and is more common in Mediterranean markets.

Season.

Fresh mullet can be found between January and September.
 
How to buy.

The mullet has a very delicate flesh and it is advisable to consume it as soon as possible after purchasing and to avoid freezing.

In the kitchen ... 
 Grilled, roasted in foil, grilled or baked, the mullet is delicious in all kinds of recipes. Its head and bones are especially good for use in savory broths and stocks that can be used in soups, rice dishes, stews, etc.

How to preserve mullet.

Mullet can be kept fresh in the refrigerator for up to two days. For any longer, it is always better to freeze after previously cleaning it thoroughly, removing the scales and fins. To prevent decomposition upon thawing, you must wrap each piece with a layer of paper towels and another of cling film.

Did you know?

The mullet has more bones than most fish so it is not particularly recommended for children's menus. If you’re planning on serving it to children, it’s best to crumble it up and use as an ingredient in croquettes or tortillas.