Diamondscale Mullet

Overview

Mullets are flavoursome fish that are well priced and widely available. Seasonality and species will change the flavour profile quite significantly. The Yellow Eye Mullet is said to have a similar taste and culinary qualities to the species known as “red mullet” (barbounia which does not belong to the mullet family). When panfried the Yellow Eye Mullet will release a yellow oil. Bake, grill or smoke mullets with rich flavours for best results, or use them to produce a tasty finfish pâté. The Yellow Eye Mullet lends itself to similar cooking approaches to the European Red Mullet. Slices across the flesh then barbequed over open flames brings out a range of beautiful flavours from the fish. Eat it in your hands with a glass of red wine for a real treat. The fish also wroks well in Paella or bouillabaisse. Other appropriate ingredients to complement the strong flavour of mullet include onion, garlic and tomato. For a treat, try mullet stuffed with wild rice, dried currants and pine nuts and baked in a chunky tomato salsa. It is a good idea to deep skin mullet, removing decent amounts of oil and red muscle to give a uniform flavour.