Wild Red Mullet

Wild fish caught in the Atlantic, North-East

Many restaurants have huge esteem for this fish. It has dense and very white flesh. The famous Poutargue, also called white caviar, is made with its eggs. It has a pronounced taste and can be cooked grilled or roasted. We recommend cooking it whole as its flesh is very fragile.

The ratio between the weight of the whole fish and the fillets is 2.3, which means that for a fish of 500g, you will get around 220g of fillets.

A fish of about 500g will be enough as a starter for 2 and a main course for 1.

Product Features: Whole or Filleted

Size: 500g for 1 fish

Storage:  Keep refrigerated at 0° to 4° and consume within 3 days after opening the sealed pack. Consume before the sell-by date.

Origin: Brittany

French Name: Rouget (Mullus barbatus, Mullus surmuletus)

Packing: vacuum pack

From: 179.00 $

                                                 Pan-fried red mullet Recipe with thyme

                                                                                               4 garlic cloves, unpeeled                                                                        1 tbsp olive oil

                                                                                               25g/1oz butter                                                                                          1 handful of thyme sprigs

                                                                                                juice of ½ lemon                                                                                     sea salt and freshly ground black pepper

                                                                                               1 Recipe quantity of Warm Crushed Potatoes with Coriander & Lime, to serve

                                                                                                4 whole red mullets, about 175g/6oz each, scaled and gutted by your fishmonger, or 8 fillets, skins on


  1. Preheat the oven to 180°C/350°F/gas 4. Bring a saucepan of water to the boil and blanch the garlic for 3–4 minutes. This will ensure that it cooks in the same time as the fish. Drain and pat dry with a kitchen towel.
  2. Heat the olive oil in a large, heavy-based frying pan over medium heat. Season the whole fish with salt and pepper, then add them and the garlic to the pan. Cook for 2 minutes or until the skin is a lovely golden color.
  3. Turn the fish over, add the butter and thyme, and cook for a further 2 minutes. Transfer to a baking tray and bake in the preheated oven for 3–4 minutes or until the flesh starts to break up.
  4. Remove from the oven, drizzle the fish with the lemon juice, and season with salt and pepper.