Red mullet
A small red-skinned fish with flavoursome flesh; both red and striped red mullet are sold. Its thin fillets need brief cooking.
What it offers and why to use it
A small red-skinned fish with flavoursome flesh; both red and striped red mullet are sold. Its thin fillets need brief cooking. Run your fingers over the fillets to locate bones. Pan-fry or bake, stopping once the centre reaches 63°C.
A small red-skinned fish with flavoursome flesh; both red and striped red mullet are sold. Its thin fillets need brief cooking.
From shopping to cooking
Choose
Look for bright skin and firm flesh; ask for it to be scaled, gutted and pin-boned for filled preparations.
Store
Keep at 4°C or below, separate from ready-to-eat foods, and preferably cook on the day of purchase. Follow the label and thaw in the fridge.
Prepare
Run your fingers over the fillets to locate bones. Pan-fry or bake, stopping once the centre reaches 63°C.
How to make the most of it
Good pairings
Leeks, garlic, tomatoes, parsley and olive oil.
How to substitute it
Small sea bream fillets, adjusting for thickness and cooking time; the flavour will be milder.
Recipes with red mullet
Leek-filled red mullet with parsley sauce
Red mullet fillets filled with soft leeks, served with a light garlic, wine and parsley sauce.
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