Mullet Fillets Fresh.

Boneless.

TO COOK

Average yield is 45%. Has a strong flavour, oily and moist, soft-medium textured flesh with few bones, which are easily removed (highest in oil from April-July during migration).

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.

PRODUCT OF AUSTRALIA.