Red Mullet (Goatfish)
Recipies with red mullet (goatfish)
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Cold Bouillabaisse Terrine with Rouille Sauce | Average | 142.8 | Saveurs du Monde | |
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Crispy Red Mullet with Winkles and Samphire and Shellfish Jus | Easy | 462.7 | Saveurs du Monde | |
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Red Mullet Spring Rolls | Requires a certain dexterity | 176.6 | Saveurs du Monde | |
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Red Mullet with Ink, Creamy Rice and Squid | Easy | 318.2 | Saveurs du Monde | |
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Risotto with Garlic, Red Mullet and Persillade | Difficult | 279.4 | Saveurs du Monde |
* This information is for illustrative purposes only. Your cooking techniques and products used can significantly change the nutritional values of your recipe.
Small history
Information
The red mullet is highly valued as food fish, especially in the Mediterranean Region.
Best season: October to May
Best color and quality: bright pink streaked with gold and a black striped front dorsal fin
Buying
An infaillible guide to freshness is the colour: if this begins to fade, the fish is going off.
The flesh should be quite firm, the body almost rigid, the skin tight and the eyes prominent and clear.
Storage
The fish is extremely perishable and must be consumed within a short time
Nutritional value
80 Cal per 100 g; rich in protein, iodine, iron and phosphorus
