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Red/Striped mullet

The red mullet belongs to the Mullidae family which has a total of 55 different species. Mullet are bottom-feeding fish that live in small shoals in temperate and tropical seas. They have two long, forked barbels on their lower jaw to detect, sense and taste their food.
Red Mullet have silver-grey scales which shimmer red, a light belly and an angular head. Their dorsal fins are far apart and the tail fin is slightly forked.
Red mullet can reach a length of 35 cm, although they average at 20 cm with a weight of 1.5 kilograms.

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	International terms
	International terms Lat: Mullus Barbatus D: Rote Meerbarbe GB: Red/Striped mullet F: Rouget de vase E: Salmonete barbado I: Trigilia de fango


	Nutrition content
	Nutrition content 100 g Red mullet (edible parts) Energy: 416 kilojoule


	Occurrence
	Occurrence Red Mullet are found predominantly in the eastern Atlantic, Mediterranean and Black Sea. They prefer soft, sandy ground at a depth of 2-20 m. In subtropical coastal waters, such as the Azores, one can also find mullets at a depth of 65 metres. In summer the red mullet generally keeps to the coast, whereas from autumn to spring it can be seen in deeper waters.


	Fishing methods
	Fishing methods Commercial fisheries use bottom trawl nets and normal trawls to catch mullet.


	Economy
	Economy The various species of mullet are in great demand, in the Mediterranean alone 40 000 tonnes are caught annually.


	Taste
	Taste The delicious red mullet tastes profoundly of the sea. Even in Greek and Roman times this fish was highly prized. After preparation, the meat is light pink to white, and almost boneless.


	Tips
	Tips Sea bream has proved to be a suitable replacement for red mullet.


	Season
	Season This type of fish is caught and traded all year round although gourmets prefer red mullet in September.


	Preparation
	Preparation frying steaming grilling stewing