Grey mullet recipes
A handsome, textured sea fish with a strong flavour. There are several types of grey mullet and they’re found in waters globally. They have a dark silvery skin at the back fading to silver on the belly and covered with a generous jacket of scales. They can be confused with seabass, but have a broad flat head and larger scales.
Buyer's guide
Grey mullet is available both whole and filleted, fresh and frozen. It’s best bought between September and February, outside of the spawning season, to protect stocks.
Preparation
Whole grey mullet need the guts, scales and gills removed. Fillets also require pin-boning but (once scaled) the soft skin is usually left intact. Grey mullet has a distinctive, almost earthy flavour that is not universally loved. This earthiness can be reduced by the addition of robust and lightly acidulated sauces, dressings and marinades featuring lemon, white wine vinegar, capers and garlic. Grey mullet roe is a delicacy smoked and is traditionally used in taramasalata.
