Species
Mullets
Description
Distinguished from other mullets by its silver-olive body, large dark-edged scales, black pectoral (side) fins and almost straight (not forked) tail. Available wild-caught, it is a free-swimming marine fish found around the northern coast from Shark Bay (WA) to the Queensland-NSW border, often in very shallow tropical waters near the surface and also common offshore near islands and reefs. It is caught mainly off the Queensland coast, using beach seines.
Other Names
Diamondscaled Mullet, Blackfin Mullet, Diamond-scaled Mullet, Diamond-scale Grey Mullet, Diamond-scaled Grey Mullet, Large-scale Mullet, Large-scaled Mullet, Large Scale-finned Mullet, Long-scaled Mullet, Squaretail Mullet, Supertail Mullet, Yellowtail Mullet.
Family
Mugilidae (Mullets).
Season
Available year round, though supply can be limited from July to December.
Size and Weight
Commonly 400g-1.5kg and 30-50cm, but can grow to 55cm and 5.5kg.
Price
Low priced, though commands a better price than other Mullets.
Relations
Other Mullets include: Bluespot, Bluetail, Broadmouth, Broussonnet's (often confused with Sea Mullet), Diamond, Fantail, Fringelip, Goldspot Greenback, Hornlip, Kanda, Otomebora, Pinkeye, Popeye, Rock, Roundhead, Sand, Sea, Spiegler's, Wartylip and Yelloweye. Red Mullet, a member of the Mullidae family, is not a Mullet, but a Goatfish.
To Buy
Usually sold as skinned fillets. Look for pale pinkish, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell.
To Store
Make sure whole fish is scaled, gilled, gutted and cleaned thoroughly (remove stomach lining and any fat along the stomach wall). Wrap in plastic wrap or place in an airtight container. Refrigerate for up to 2 days or freeze for up to 3 months below -18ºC.
To Cook
Average yield is 45%. Has a strong flavour, oily, moist, soft-medium textured flesh with few bones, which are easily removed. It is best to remove the skin, as well as the fatty tissue immediately under the skin, to give a milder flavour. Completely remove the lining of the stomach cavity and scrape away any fat along the cavity wall.
Cooking Methods
Bake, grill, barbecue, smoke (especially roe and milt, which are highly-prized in Japan), pickle. The strong-flavoured flesh works well in fish pastes and pâté.
Goes Well With
Balsamic vinegar, caraway, chermoula, citrus, cumin, curry pastes, garlic, fennel, fenugreek, ginger, herbs (such as coriander, dill, oregano, rosemary, sage, French tarragon, thyme), mushrooms, olive oil, olives, onion, tamarind, tomato, vinegar, wine, and other strong flavours.
Alternatives
Other Mullets, Australian Salmon, Eel, Pilchard, Shark Mackerel, Tailor, Trevally.
Imports
None (due to its low price).
Recipes
Barbecued Chermoula Mullet Fillets
Smoked Mullet Pâté
Barbecued Yelloweye Mullet on Kaffir Lime Leaf