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Red Mullet

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You can't order this product online at the moment, but if you give us a call or send a text to 07354 849465 we'll be able to advise on availability

When red mullet are good, they are exceptional and at the moment we’re seeing some beautifully landed fish.

Availability can vary from day to day, both in size and quantity, which is why they don’t always appear for online pre-order. However, when they’re running well on the South Coast, we buy them. If you’d like some put aside, simply send us a text on 07354 849465 and we’ll reserve them for you (as long as they’ve been landed!).

These jewel-like pink and crimson fish are utterly delicious. Sizes can range from neat 200g fish to larger specimens well over a kilo, depending on the catch.

Red mullet are superb cooked on the bone, where the skin crisps beautifully and the flavour intensifies. The flesh is rich and buttery with distinct shellfish undertones - a depth that surprises people the first time they try it. They pair wonderfully with fragrant herbs such as rosemary and lemon thyme, and are particularly good with garlic and chilli.

This is a fish to enjoy when the season and the weather align - and when they’re right, they’re unforgettable.

Did you know…?
Red mullet were prized by the Romans, who valued them so highly they were often served at lavish feasts, a tradition of indulgence that continues today.

Red Mullet is one of the most distinctive fish on the counter, prized for its beautiful pink skin, firm texture and rich, almost shellfish-like flavour.

Smaller fish are wonderful cooked whole, either roasted in the oven or grilled on the barbecue with olive oil, garlic and fresh herbs. Larger fish can be filleted and quickly pan-fried, skin-side down, until crisp and golden.

A favourite throughout the Mediterranean, Red Mullet pairs beautifully with tomatoes, olives, fennel, saffron and citrus flavours. It also works wonderfully alongside roasted vegetables, braised fennel or a simple risotto.

Because the flavour is so good, simple cooking is often best. A little olive oil, a squeeze of lemon and a scattering of fresh herbs are often all that's needed.

One of the most beautiful fish in the sea and a favourite in kitchens across the Mediterranean.

Depending on the size of fish landed, one smaller fish per person or one larger fish between two