Cooking tips: 
Red mullet is a great fish to cook whole and on the bone which helps to impart a deeper amount of flavour. You can roast whole by sprinkling with herbs and dousing in oil before cooking for a few minutes in a hot oven, or on the barbecue. The skin of the red mullet is a particular draw – correct cooking will produce crisp, salty, skin 'crackling’.

For beautifully cooked fillets, simply fry, skin-side down, in a hot pan with olive oil until the skin is crisp.

For a real gourmand experience, make sure you hold on to the livers, as these are a real delicacy and are beautiful fried off with a few garlic cloves.

Top tips: 
The best time to enjoy red mullet is between August and October.