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Also known as ‘goatfish’, this is an astonishing fish to look at due to its unique bright red skin. Red mullet is such a flavourful fish in part due to its high fat content, the strong shellfish taste arrives from the fact that small crustaceans is there main diet.
Red mullet is known for its high levels of omega-3 fatty acids, iodine, iron and phosphorus, so it’s healthy as well as delicious.
It suits simple cooking methods particularly well – just make sure not to overcook the fish as the flesh will go from deliciously moist to dry.
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.
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