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Red mullet, Striped red mullet (Mullus surmuletus)

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Common name - Red mullet, Striped red mullet
Scientific name - Mullus surmuletus
Average rating
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Visit Fishonline for the full range of options available for this species.
Consumer Information
Distributed throughout the world in tropical and warm temperate seas, it is one of two species found in the Mediterranean (the other being Mullus barbatus). Also found as far north as Britain and Ireland in summer. A small fish, belonging to the Mullidae or Goatfishes family. It is a relatively fast growing species, maturing at 2 years old. Red mullet has a hoover-like mouth and distinctive barbels - sensory organs - with which it detects food and sifts it from the sea bed. The barbells are the reason for its alternative name - goat fish. It is not related to the grey mullet. In general, red mullet are a reddish pink with yellow stripes. The vibrant red colour fades as soon as they die. Its high fat content adds a richness to it’s flavour. It’s liver is considered a delicacy and the fish is often sold and cooked ungutted (though its advisable to remove the green gall bladder which can impart a bitter flavour). Good grilled, but can be shallow fried or baked. Taken as by-catch and in mixed trawl fisheries in Britain. Avoid eating immature fish (less than 22cm) and fresh (not previously frozen) fish caught during the summer spawning season (May-July). Avoid eating abroad as it is subject to high fishing pressure in Mediterranean fisheries.
Summary
Red mullet stocks are currently stable or increasing. There is no specific management for the species however current rates of fishing do not appear to be damaging the stock. Choose Redmullet caught by Gillnet or seine net where possible as these have the lowest environmental imapct for the fishery. Try to source fish at 17cm in length or above as these are mature and have had a chance to breed and replenish the stock.
Alternatives
(Based on method of production, fish type, and consumer rating: only fish rated 3 and below are included.)
Visit Fishonline, the website for the seafood industry, for more detailed information about this species.