Lat: Mugil spp.
D: Meeräsche
GB: Striped mullet
F: Mulet à grosse tête
E: Mújol cabezudo
I: Cefalo mazzone

Mullet are found in the Atlantic from Senegal to the Azores through to the Bay of Biscay and in the Mediterranean. They are also found in large quantities on the Atlantic coast of the United States. They live in shoals in shallow coastal waters where there is a lot of algae growth.

In the fishing industry the mullet is caught using trap nets and beach seines (nets operated from the shore). A netting wall of over one hundred metres is situated near the coast, in the centre is a sack shaped indentation which is then tightened from the shore and hauled in.

Economically, the mullet is important both in Europe and in America. In Germany, it is treated as an economical alternative to the more expensive types of fish. The mullet is one of the oldest farmed fish. In Venice, they have been farmed for centuries in specially designed locked lagoons.

The mullet has a firm, white, slightly fatty meat. The flavour depends on the water they inhabit and their diet. They not only feed on algae, but also suck the mud for tiny organisms, resulting in the meat having a possible ‘earthy’ taste.

Whiting or sea bream can serve as a replacement to mullet. In the Mediterranean, the roe is preserved by salting and pressing. It is then offered as Boutargue (France) and bottarga (Italy) and is considered a delicacy.

Mullets are farmed in aquacultures and are therefore available throughout the year.