Mullet is one of the fish that is often present at our table. It can be sea or freshwater. The freshwater is better known as chub. In order to cook this fish deliciously, you have to take into account its tenderness. Mullet is a tender fish, which is cooked relatively quickly and does not require long heat treatment.
The unpleasant part comes from the fact that there are scales to clean. The good thing, however, is that they are large and will not take long to remove.
Chub is from the carp family and the sea mullet is from the mullet family. Depending on the size of the fish, mullet are divided into platerina, ilaria and mullet.
When you remove the insides of the fish, you will notice a skin on its belly. It is black in color and you need to remove it. The easiest way to do this is under running water, simply pushing it with your fingers until it falls. Then wash the belly of the fish well and it is ready for heat treatment.
The best option for cooking mullet is to bake it in the oven. You can put onions, tomatoes and bake it, or another option is to stuff it. It depends on how big the fish is.
The mullet goes well with the flavors of vegetables, mushrooms, carrots and as already mentioned, tomatoes. If you like walnuts, you can stuff your fish with onions, walnuts and mushrooms - it is very tasty and does not require very long preparation. You can also add some raisins to this stuffing.
Grilled mullet is also a great idea. Sprinkle the pre-cleaned fish with salt, black pepper, lovage, add lemon juice and grill it. You can add spices to your liking if you don't like these ones.
An interesting suggestion is to put the fish in the marinade, then grill them again, but this time wrapped in aluminum foil. For the marinade you can use oil, mustard and a little lemon juice.
For the sea mullet, which has fatter meat, the best heat treatment is charcoal grill. If you do not have one, you can use an electric one.
Along with these tips, we suggest you take a look at the mullet recipes we have put together for you.
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