British Red Mullet Fillets
One of the most delicious fish in the sea Read more
Why we love this
This small bright red fish is famed for its culinary reputation. Red Mullet has a really delicious texture, the perfect balance between white and oily fish, with small white flakes and tender juicy flesh, it really is one of the best tasting fish in the sea.
Red Mullet skin has a shellfish-like flavour which can be brought out by cooking it under the grill. It is high in protein, high in fat and vitamin rich with plenty of Omega-3 fatty acids.
Historically Red Mullet was considered a Mediterranean fish, however rising sea temperatures have meant there has been substantial northern migration of zooplankton, prime food for the Red Mullet, bringing them in abundance to our shores. They are found in plentiful numbers around the South Coast, usually caught by inshore day boats using gill nets.
Red Mullet grow quickly, reaching maturity at about 2 years old, making it not only a really delicious choice, but a sustainable one also.
Approximately 150g. Approximately 2 large or 3 smaller fillets per pack.
Red Mullet (FISH)
Our cooking times are just a guide. Your fish may vary in thickness, it may be warmer or cooler when it hits the pan, your oven or hob may behave differntly to ours. Use our instructions as a guide, but deploy your senses too; look, prod, listen and smell while you cook. After all, cookery should provide us pleasure as well as nourishment.
Rub the red mullet with a little oil and lightly season with pure sea salt. Place the fish on a sheet of greaseproof paper in a raosting tin.
Place the roasting tin under the grill on the top shelf, about 10 to 15cm away from the heat. As a guide the, cook the fish for 8 minutes. You don’t need to turn the red mullet as the heat of the grill will cook it through.
Rub the fish with a little oil and lightly season with pure sea salt. Into a hot pan place the fish. Cook skin-side-down for 4 minutes. Turn over and then cook on the other side for 2 minutes.
How to store
All our fish is caught at its best and blast frozen at the quayside.
Once defrosted it will be as fresh as the day it was landed. Once thawed, store it in the fridge and enjoy it within the next 2-3 days as you would with fresh fish.
Roasted Red Mullet Fillets with Cherry Tomatoes, Aubergines & Thyme
The concept of this recipe is a simple one, cook the tomatoes until they collapse, and the fish until it is crispy - what a phenomenal combination. The sweetness of the tomatoes that burst in your mouth are such a perfect partner for the slightly oily, lobster flavoured Red Mullet. A little fresh thyme sets this recipe off beautifully.
Two Fields Olive Oil 1x
Made using a small scale, regenerative approach, in harmony with nature.£16.50
Quicke's, Slightly Salted Grass Fed Whey Butter 250g
Using a rare heritage recipe, this butter is seen as one of the great 'forgotten foods'.£3.95
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