Red-Mullet is what the French call the "Rouget", however this name is only used for "Rouget-Barbet"
The "Red Mullet" or "Rouget-barbet" is a species highly appreciated by connoisseurs and seasonal fish eaters.
Its pink color, with a fine meat, firm and blanche, but it containes many bones..
Size: 3 fish per Kg
Price is per kg
Cooking red mullet whole
Red mullet is a great fish to cook whole and on the bone which helps to impart a deeper amount of flavour. You can roast whole by sprinkling with herbs and dousing in oil before cooking for a few minutes in a hot oven, en papillote (in a bag) or on the barbecue.
Cooking red mullet fillets
For beautifully cooked fillets, simply fry, skin-side down, in a hot pan with olive oil until the skin is crisp.