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Mullet; grey (mugil cephalus)

A good fish, a member of the Mugilidae family, growing up to 70cm, and occurring in the Mediterranean, and on both sides of the North Atlantic. It is good baked whole (perhaps with a stuffing), or filleted and grilled or fried.

They are herbivore bottom feeders, and they can occasionally taste "muddy" if they have been caught inshore from muddy waters. The roes of larger fish are used in certain areas of the Mediterranean (particularly in Sardinia) to form bottarga, a "pressed roe" delicacy; although tuna - with its larger roes - is more commonly used for this.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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