Silver Mullet is a wonderfully versatile fish with pinky flesh, a soft texture when cooked, and sweet flavour. We think it is as good as wild seabass and can be treated in the same way when cooking. As is often the case with the best fish and seafood, with wild black bream less is more and we recommend you cook it simply. That said it is robust enough to work with most forms of cooking including: pan frying; oven baking; and even on the BBQ!
If you don't believe us then ask the Chinese, Greek and Portuguese. The Chinese love it with garlic, spring onion, ginger and soy; the Greeks have it with in a stew with olives and tomatoes; and the Portugeuse breadcrumb it and serve it with a caper and tomato sauce!
Red Mullet is a real treat, and popular with top restaurants everywhere, which explains why it is quite an expensive fish. Having said that, for special occasions it is well worth the price. It has wonderful red skin, and the fish has a firm and flaky texture. It does have quite a strong taste, somewhere between fish and shellfish, possibly because they do feed on crustaceans amongst other things.
Below are some of our favourite recipes for you to try - enjoy! All of these recipes would work equally well with similar fish including: Wild seabass; Black Bream and Gurnard.
If you have your own special recipe you would like to share with us please send it in (preferably with a photo) and we will add it to the site for everyone to enjoy. Every customer recipe will receive a special Fish for Thought Voucher.