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		Directory - 
		Home Page |  | Cooking Barbounia, 
Goatfish, Red Mullet Recipes
 
			
			The 
Barbounia or Red Mullet occurs in tropical and some warm temperate waters of 
				the Indo-West Pacific. The species is white to pinkish, with a 
				red to black stripe and brownish spots on the side of the body. 
 
 
			
				| Cooking 
					Barbounia, Goatfish, Red Mullet:
					 Red 
					Mullet is a popular fish all over the Mediterranean and 
					several countries do a version cooked in paper; this recipe 
					would be called Rouget en Papillote in France, Triglie al 
					Cartoccio in Italy, and Barbounia sto Harti in 
					Greece. 
			
				| Colour of Raw 
				Fillet: | Pink |  
				| Texture/firmness: | medium |  
				| Fat Content: 
				
				 | Medium to high. |      
						
							
								| 
								Nutritional InformationFor 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 |  |  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
    
				 
 See Also:Red Mullet, Goatfish & Tiny 
					Barbounia (Upeneus tragula) Photographs and Information
 Fishing 
					for Barbounia, Goatfish & Red Mullet
 Commercial Fishery for Barbounia, Goatfish, Red Mullet 
					Fishing
 Cooking 
					Barbounia, Goatfish, Red Mullet Recipes
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