The red mullet with its pink-red colour is one of the most favourable fish species on fish stalls and dining tables.
The red mullet (Mullus barbatus) is often difficult to distinguish from the striped red mullet (Mullus surmuletus). The best time to enjoy red mullet, which is slightly larger than striped red mullet, is September and October.
It is one of the most known and favoured among other fish species of different sizes and flavours. The red mullet, which is hunted frequently due to its taste, also has high economic value.
Red mullet varieties are named according to the environments where they dwell. They are called; rock, sand, herbed, and pasha. The one most consumed and used in recipes is the rock red mullet.
Grilled Red Mullet
1 kilo of red mullets
1 glass of olive oil
4 pieces of bay leaves
Clean the red mullets carefully and remove their scales. Put olive oil, black peppercorns, and bay leaves in a bowl. Marinate the fish in the mixture for half an hour. Using a brush, grease grill you prepared and grill the fish for twelve minutes. Take it out when both sides are grilled well.