Has an oval, elongated silver-grey body, like a bigger and slightly more elegant herring. It often has dark, horizontal lines.
Mullet has long suffered a poor reputation as it was considered to be a fish of little use that lives in river mouths and ports and eats waste. In the tropics it is an important – and good – eating fish.
Species include thick-lipped grey mullet, thin-lipped grey mullet and golden grey mullet.
How to cook mullet
The flesh tastes good but falls apart easily. Ideally cook it whole so that this great-tasting fish keeps together and stays moist.
A large mullet looks good cooked in the oven on a bed of vegetables and herbs. Finely chop the accompanying vegetables (or cook them first) so that they are done at the same time as the fish.
Wrapped in banana leaves and baked on the grill or in the coals of an open fire. Moist newspaper or salt work too.
No information available. We’re finding out.