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.

  1. DESCRIPTIONThe Mullidae family includes around 80 different species, one of which is the red mullet. They are bottom fish that live in small schools in temperate and tropical seas. To track down, feel and taste their food, goatfish have two long, fork-shaped whiskers on their lower jaw. Red mullets have silvery gray, red shimmering scales, a light belly and an angular head. Their dorsal fins are far apart, the caudal fin is slightly forked. The red mullet can reach a length of just over 30 centimeters, with the animals becoming on average 20 centimeters long and 1.5 kilograms. The red mullet eats small crustaceans, clams and other invertebrates.
  2. OCCURRENCERed mullets are mainly found in the eastern Atlantic, the Mediterranean and the Black Sea. They prefer soft sandy subsoil at a depth of 2 to 20 meters. In subtropical coastal waters, such as the Azores, one can find red mullet at a depth of up to 65 meters. In general, the red mullet hangs near the coast in summer, while it can also be seen in deeper waters from autumn to spring.
  3. FISHING METHODSIn commercial fisheries, red mullets are fished with gill nets, drift nets and bottom trawls.
  4. SEASONThe red mullet is caught and traded all year round.
  5. TASTEThe red mullet tastes very spicy and a little nutty and can be a bit too intense for beginners. It has tender meat, which made it a highly valued food fish in ancient Greece and Rome. After preparation, the meat is light pink to white.
  6. PREPARATIONThe best way to fry the red mullet as a fillet is only on the scaled side of the skin or grill it whole. It is a standard ingredient in the famous bouillabaisse fish stew.


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.



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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!


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.