The red mullet is a benthic fish living near sandy or rocky bottoms. There are several species of red mullet on the European seafood market :
Sometimes confused with another red mullet, this one can be distinguished from its congener by its two long barbels under its chin. It is called "barbet" because of this characteristic and "red mullet" for the colour of its skin. The red mullet's barbels are a distinctive feature and a remarkable receptor when it’s digging in the mud enabling it to detect the small organisms wich it’s feeding with close to the bottom.
Fine connoisseurs will know how to appreciate and recognize it. Not as much appreciated yesterday as it is today , it’s considered as a noble species now. What does red mullet like? It’s fine flesh and colour!
Red mullet is scaled for gentle, quick cooking in a frying pan or poached. It is possible to keep the scales for a "grilled" cooking on the plancha for example. Indeed, the scales protect the rather fragile flesh of the red mullet. For the small one, the red mullet can be fried.
This fish should be eaten quickly after purchase (within the day or the next day).
A small piece of advice, do not empty it and keep the red mullet liver which is a very tasty part of this fish.
On a whole fish, the yield is 40% when filleted.