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What it is
Red mullet is a small, richly flavoured fish with striking pink skin and firm, sweet flesh. We prepare it to order at the counter, whole for roasting or grilling, or filleted and pin-boned with the skin left on. Priced by weight, scaled, filleted and pin-boned by hand at no charge.
Why choose it
Red mullet is the small Mediterranean fish with a big flavour, richer and more distinctive than a plain white fish. It cooks whole in minutes, its skin crisps to a deep pink and it carries the flavours of fennel, tomato and saffron that suit it. The livers are prized by cooks who know them.
How it tastes
Rich, sweet and distinctive, with firm flesh and a fuller flavour than most small fish. It has a hint of the sea and shellfish about it, which is why it stands up to bold Mediterranean flavours. The skin crisps beautifully and holds its striking colour on the plate.
How to cook it
Pan-fry fillets skin-side down for a crisp skin, grill or roast a whole fish at 200C, or cook it over coals. It needs only a few minutes because the fillets are thin. Score a whole fish and season it inside.
What goes with it
Fennel, tomato and saffron. Olives, capers and orange. Basil, garlic and olive oil, or a light tomato sauce.
How long it takes
Fillets pan-fry in 2 to 3 minutes skin-side then under a minute on the flesh, and a whole fish roasts or grills in 10 to 15 minutes. Red mullet cooks fast, so watch it. Times vary with size.
Nutrition
Red mullet is high in protein with a little more oil than a lean white fish. A typical portion carries around 18 to 20 grams of protein. It carries some omega 3 and B vitamins.
Sustainability
Ask at the counter for the day's sourcing. We can advise on responsibly sourced red mullet and suggest an alternative like gurnard if you want one.
Where to buy it
At the counter at 18 Barnes High Street, cut to order, or delivered across south west London and shipped across the UK.
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Common questions
What does red mullet taste like?
Red mullet has a rich, sweet and distinctive flavour, fuller than most small fish with a hint of shellfish. It suits bold Mediterranean flavours like fennel, tomato and saffron.
How do I get crispy skin on red mullet?
Dry the skin, season it and cook the fillet skin-side down in a hot pan without moving it. The thin fillet crisps quickly, so it needs only a moment on the flesh side.
Should I cook red mullet whole or filleted?
Whole roasting or grilling keeps it moist and shows off its colour, and fillets are quick to pan-fry skin-side down. We prepare it either way at the counter.
What goes with red mullet?
Fennel, tomato, saffron, olives and orange suit its rich flesh, which is why it sits so well in Mediterranean dishes.
Can I freeze red mullet?
Yes, though it is a fish worth eating fresh. Wrap it tightly, freeze it quickly and defrost in the fridge overnight.
Is red mullet high in protein?
Yes. A typical portion carries around 18 to 20 grams of protein along with some omega 3 and B vitamins.
Common questions
What does red mullet taste like?
Red mullet has a rich, sweet and distinctive flavour, fuller than most small fish with a hint of shellfish. It suits bold Mediterranean flavours like fennel, tomato and saffron.
How do I get crispy skin on red mullet?
Dry the skin, season it and cook the fillet skin-side down in a hot pan without moving it. The thin fillet crisps quickly, so it needs only a moment on the flesh side.
Should I cook red mullet whole or filleted?
Whole roasting or grilling keeps it moist and shows off its colour, and fillets are quick to pan-fry skin-side down. We prepare it either way at the counter.
What goes with red mullet?
Fennel, tomato, saffron, olives and orange suit its rich flesh, which is why it sits so well in Mediterranean dishes.
Can I freeze red mullet?
Yes, though it is a fish worth eating fresh. Wrap it tightly, freeze it quickly and defrost in the fridge overnight.
Is red mullet high in protein?
Yes. A typical portion carries around 18 to 20 grams of protein along with some omega 3 and B vitamins.
