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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 FilletRed 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 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

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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