The red mullet uses the two long threads of beard on its lower jaw to track down and taste its food. These include crabs and mussels.
THE SPICY ONE
The tender flesh of the red mullet is spicy and aromatic, its red dress an appetizing feast for the eyes. Red mullet fillets are particularly recommended for uncomplicated quick frying in the pan. To do this, the fillets must first be scratched several times on the skin side so that they do not bulge when frying. In a few minutes they are crispy on the skin, then only have to be turned once and cooked on the meat side for another 1-2 minutes. A flake of butter, half a clove of garlic or a sprig of rosemary and thyme can be added to underline the spicy aroma of the fish. A splash of lemon juice and some sea salt, that’s pure enjoyment!
Red mullets love the flavors of Mediterranean and Oriental cuisine, for example as a colorful fish topping with saffron paella, buttery curry couscous or softly steamed bulgur with peppers and nuts. Roasted red mullet fillets taste good with tzaziki, Greek aubergine salad and flatbread or as a fine addition in French bouillabaisse with garlic aioli and toasted bread.
Red mullets like to swim in spicy, fiery tomato sauce or are served with ratatouille – the fish shines everywhere thanks to its strong aroma, which goes well with other spicy dishes and side dishes. Whole and ready to cook, with the exception of red mullets, they can also be cooked on the grill. It’s quick and easy, and dips, sauces and toasted bread from the grill go well with it. Red mullet – the perfect summer fish!
OF THE BEST ORIGINS
Our red mullets come from the subtropical coastal regions in the Pacific Ocean. Here the schooling fish finds ideal conditions and swims over sandy bottoms and in nutrient-rich seagrass meadows when looking for small marine animals. In order to conserve stocks and the seabed, our partners only fish using sustainable methods. Their preferred tools are fish traps and small nets.