Red Mullet
Ingredients
RED MULLET (FISH).
WATER-AS PROTECTIVE GLAZE.
CATCH AREA FA 071 PACIFIC OCEAN.
Cooking Instructions
Red mullet is small, delicate, and thin, so it cooks very quickly.
Key Principles:
Cook skin-side down first to get a crisp edge.
Use medium to medium-low heat; high heat can dry it out instantly.
Red mullet is very thin; it’s done when the flesh is opaque and flakes easily.
Frozen mullet should prefer oven-baking or gentle pan-steaming; thawed can be pan-fried.
Thawed Red Mullet Fillets (80–120g)
Pan-Fried (Preferred)
Pat fillets dry, season lightly with salt & pepper.
Heat 1 tbsp neutral oil in non-stick or stainless pan over medium heat.
Place fillets skin-side down; press gently 5–10 sec.
Cook mostly on skin side: 80 g → ~1½–2 min, 120 g → ~2–2½ min
Flip briefly (~20–30 sec) just to finish.
Optional: add 10 g butter and spoon over fish 10 sec.
Serve with lemon, herbs, or light sauce.
Oven (Gentle)
Preheat oven: 180°C (fan 160°C)
Skin-side down on lined tray, lightly oiled.
Bake: 80 g → 6–7 min, 120 g → 7–8 min
Frozen Red Mullet Fillets (80–120g)
Oven-Baked (Recommended)
Preheat oven: 190°C (fan 170°C)
Place skin-side down on lined tray, brush lightly with oil.
Bake: 80 g → 8–10 min, 120 g → 10–12 min
Optional: brush with melted butter or drizzle lemon juice after baking.
Pan-Frying (if thawed slightly)
Thaw in fridge or cold water first.
Follow thawed pan-fry instructions above.
Doneness Signs
Flesh opaque and flakes easily
Skin lightly crisp but not burnt
Still juicy; don’t overcook (thin fillets dry fast)
Serving Ideas
Pan-fried: with garlic butter, parsley, and lemon
Oven-baked: with tomato, olives, and capers (Mediterranean style)
Light sauces: white wine & lemon, or saffron cream.
STORE AT -18°c OR BELOW. DO NOT REFREEZE AFTER THAWING.
Weight / Portions
MIN NET WEIGHT
2.0 KG
