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Cooking Sea Mullet | Recipes using Mullet



Cooking Mullet:

Mullet are a large, plump silvery fish of excellent flavour. They are very oily, and have a high fat content, and have a very rich distinct, strong fishy flavour. They are usually sold whole or as fillets. The raw flesh is pinkish grey, dark after spawning period. After cooked the flesh flakes easily is medium to firm and always tender.

mullet fillet, skin on mullet fillet, skin off mullet fillet, mullet fishSea mullet rate as fair to good table fish, their oily, somewhat fatty flesh being well suited to smoking, while sand mullet are arguably the tastiest of the mullet clan. All mullet should be cleaned promptly if intended for the table.

Commonly 500g-1.5kg and 30-45cm, though Sea Mullet can grow to 8kg and Goldspot rarely grows larger than 30cm and 1kg.  Mullet are a low priced fish.

To Buy
Usually sold as skinned fillets. In whole fish look for lustrous skin, firm flesh, and a pleasant, fresh sea smell. In fillets, look for pinkish-grey, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell.

To Store
Make sure whole fish is scaled, gilled, gutted and cleaned thoroughly (remove stomach lining and any fat along the stomach wall). Wrap whole fish, or fillets in plastic wrap or place in an airtight container. Refrigerate for up to 2 days or freeze for up to 3 months below -18şC.

 

To Cook
The lining of the abdominal cavity should be removed completely and the fat along the abdominal wall should also be scraped away. Average yield is 45%. Has a strong flavour, oily, moist, soft to medium-textured flesh with few bones, which are easily removed. Remove the skin, and fatty tissue underneath, for a milder flavour.

To further improve the eating qualities of this fish, it is highly recommended that the black stomach lining be removed prior to cooking as it will cause the flesh to become bitter.

 

Nutritional Information
For every 100 grams raw product
for Mullet fillet.

Kilojoules 549 (131 calories)
Cholesterol 28 mg
Sodium 131 mg
Total fat (oil) 0.4 g
Saturated fat 32% of total fat
Monounsaturated fat 15% of total fat
Polyunsaturated fat 53% of total fat
Omega-3, EPA 34 mg
Omega-3, DHA 87 mg
Omega-6, AA 26 mg



Cooking Methods
Bake, grill, barbecue, smoke, pickle. Works well in fish pastes and pâté.

Microwave Cooking Times for Fish
- Fish fillets – 5 minutes per 500g on medium-high, +50 seconds more for thicker fillets, or until flesh flakes
- Whole fish - Large – 6 minutes/750g on medium
- Whole fish – Small – 3-4 minutes on medium


 

Colour of raw fillet:

Pinkish grey, darker after spawning period.

Texture:

Flakes easily.  Medium/firm, always tender.  Moist flesh

Fat content:

Low to high, Mullets have a seasonally high oil content. They have a higher oil content during their migration (April and May), leading up to spawning.

Flavour:

Rich, strong fishy flavour. Distinctive flavour. The flavour of the flesh varies slightly according to species. A lighter-flavoured fillet can be produced by deep skinning the mullet and discarding the fatty layer of tissue immediately under the skin.

Fish Fillets Recipes

Recipes for Mullet from How To Cook Fish

mullet fillet, fillet of mullet fish, sea mullet, diamond scale mullet
Mullet Fillet


 

See Also:
Sea Mullet (Mugil cephalus) Photographs and Information
Catching Sea Mullet | Fishing for Mullet | Bait for Mullet
Cooking Sea Mullet | Recipes using Mullet
Sea Mullet (Mugil cephalus) Commercial Fishery, Buy Mullet, Sell Mullet
Sea Mullet (Mugil cephalus) Links, Publications & Resources

 


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