Mullet fish

The name comes from Greek and is translated as “head”. Popular mullet has other names: “happy” or “jumping”.

Class	Ray-finned
Squad	Mullet-shaped
Family	Mullet
Genus	ray-finned, marine fish
View	Striped (cute), white (total 17 species)
Security status	Unknown
The average size	40-50cm, up to 7 kg
Lifespan	12-16 years old
What does it eat?	Plant fouling of underwater substrates, sludge contents
Optimal feeding time	Summer period
Enemies	Myxosporidium, dolphins, tunas, albatrosses
What do they bite on?	Earthworms (earthworms) and dungworms. Lures using pheromones

Distinctive features of the mullet

The structure of the body and the presence of many fins allows the mullet to move quickly, perform extraordinary maneuvers, and jump out of nets and high fences. The fish is nimble, but shy. Prefers to stay in small flocks. The main food is plant substrates contained in the bottom silt.

The mullet's diet also includes zooplankton from a variety of worms and small invertebrates. The fish lives on average 12-16 years. The length of an adult specimen varies from 30 to 90 cm. For industrial catches, the standard weight is 400 g, with a record weight of about 8 kg.

Product history

Fish from the mullet family can be found in almost all bodies of water in the world. The undemanding fish gives particular preference to tropical and subtropical zones. Mullet prefers a sandy bottom and dense vegetation. To get acquainted, it is best to go to the coastal area of the sea, for a closer acquaintance - to one of the sea food restaurants in the city.

Since the time immemorial of the Roman Empire, mullet has served as one of the most important sources of food. Not only the Romans loved to feast on and survive on fish. The Egyptians allowed themselves such luxury. At that time, the Nile was a cornucopia from which one could get a mullet with a slight movement of the hand. Fishermen willingly took advantage of such grace and went to their families with a rich catch. Native leaders in Hawaii or the Philippines fell in love with the delicate taste of fish so much that they ordered their subjects to create special ponds. They artificially bred mullet in the ponds and organized direct deliveries from there to the table of the leaders.

Today, the mullet is not slowing down and remains in high esteem among fishermen, chefs, industrial traders, seafood connoisseurs and ordinary consumers. The fish is bred, caught, frozen/dried/smoked/canned and sent to the shelves. Fish goes a long way from a cast or set seine to the plate of a 30-year-old woman who closely monitors the quality of her diet. We recommend that everyone who is attracted by the taste of fish introduce mullet into their diet. And it doesn’t matter at all whether it’s an exceptional dinner once a month or a daily addition to lunch.

Features of structure and reproduction

Some people don’t even know what kind of fish mullet is or what it looks like in real life; they’ve only seen it in photos. The body of the mullet is long, elongated, torpedo-shaped, covered with large, round, silvery scales. The head is pointed and small. The eyes are large, the eyelids are wide and fat.

The nose and dorsal fin are almost on the same line. The fish's mouth is quite small, almost toothless, with a pointed lower lip. The body is colored gray on the back, silvery white on the belly. The sides are light, covered with longitudinal dark stripes.

Two fins are located on the flattened back, the front one has spiny rays. There are two more fins on the belly. The structure of the body and the presence of many fins allow the mullet to move quickly, perform extraordinary maneuvers, and jump out of nets and high fences. Prefers to stay in small flocks.

Sexual maturity in female mullets occurs at 7-9 years of age. Males mature earlier - by 6-7 years. Mullet is quite prolific; one brood produces an average of about 7 million eggs. Before spawning begins, it migrates to the lower reaches of rivers, estuaries and bays, where it feeds intensively.

The spawning period lasts from May to September. To spawn, the fish returns to the sea, where it lays eggs in sandy shallow waters, well warmed by the sun's rays. Having completed spawning, the mullet either goes back to the estuaries and bays to feed, or remains in the sea for the winter. In any case, this fish does not make large migration movements.

Calorie content of mullet

100 grams of mullet contain 121 kcal. Fish does not contain carbohydrates, but is rich in a large percentage of proteins. This composition makes it a dietary product. It is digested in the stomach in 3 hours.

Full composition of mullet:

proteins - 21 grams;
fats - 0.4 grams;
carbohydrates - 0 grams;
vitamin PP - 2.8 mg;
potassium - 367 mg;
calcium - 561 mg;
magnesium - 29 mg;
sodium - 65 mg;
nickel - 6 mg;
fluorine - 430 mg;
chlorine - 165 mg;
zinc - 0.6 mg;
calories - 121 kcal.

Habitat

The most favorable conditions for the reproduction and habitat of mullet are the warm waters of all warm seas. Often, in search of food, fish enter river mouths, where some species have become common freshwater inhabitants.

Tropical and subtropical regions of America, Southeast Asia, Madagascar, Australia, New Zealand are the main distribution areas of freshwater species. But despite this, mullet is a sea fish.

These areas are favorable for many species. Red mullet (ramada) and corsula are intensively caught here. India, Pakistan, and Burma massively breed corsula mullet in aquaculture.

Species are widely represented in the Black Sea and the Sea of Japan, but the Black Sea mullet, sharpnose, singil and Japanese pelengas are more common. Recently, the Black Sea mullet has been introduced into the Caspian Sea.

Use in cooking

Mullet is a frequently used ingredient in Italian and Caucasian cuisine. Despite its bright taste and high nutritional value, fish has not gained universal love in everyday culinary practice. But in famous restaurants, the price for a dish of mullet from a chef can be several times higher than a similar dish of, for example, salmon.

What to do with fish:

to wallow;
smoke;
cook fish soup or other fish soup;
prepare canned food;
bake;
fry;
stew;
pickle.

Before you start cleaning the fish, pour boiling water over it for 30-60 seconds. The scalded scales will be easier and faster to separate from the base, which will speed up the cleaning process. Start cleaning the fish from the tail, gradually moving towards the head.

Have you decided to enjoy baked fish?
Preheat the oven to the desired temperature before placing the mullet in it. The temperature should not exceed 180°C. Before baking, it is recommended to boil the mullet (10-20 minutes) to obtain the most juicy meat, pronounced aroma and unique taste. Nutritional value (per 1 serving of prepared dish)

Calorie content	Squirrels	Fats	Carbohydrates
278 kcal	21.8 g	1.1 g	40.7 g

We will need:

potatoes – 500 g;
water – 500 ml;
mullet – 350 g;
tomato – 4 pcs;
garlic – 3 cloves;
onions – 2 pcs;
red bell pepper – 2 pcs;
chili pepper – 1 piece;
cilantro to taste;
spices to taste.

It is recommended to use paprika, hops-suneli and utskho-suneli to better reveal the taste.

Intraspecific differences

The mullet family contains almost 80 species in 17 genera, with half of the species represented by two main genera. They are distinguished by their appearance, which determines the name: smooth-lipped, sharp-snouted, bearded, big-headed, big-nosed, yellow-eyed mullet.

Two types are more common: silver and red mullet. Moreover, almost 40 species of red mullet alone are known. The color of the silver mullet can vary from blue-gray to olive green. Among freshwater mullets, the striped or black mullet predominates.

The most famous types can be characterized as follows:

Loban. The length of individuals is up to 80 cm, maximum weight is about 3.0 kg. The side of the body is covered with dark stripes.
Sharp Nose. The species is not large, up to 25 cm long, with an average weight of no more than 500 g.
Singil is more common in the Black Sea. The average length of the body is about 35 cm. It is distinguished by a bright orange-yellow spot on the head.
Hoturo is a rare freshwater species.
Pelengas is from. The most unpretentious type. It has a narrower, lower dorsal fin, orange eyes, and large yellowish scales that even cover the head. Not afraid of shallow water.

According to the names of the seas, the fish that live in them are distinguished:

Black Sea mullet (chularka) with large eyes and small mouth. The average size of individuals is within 40 cm.
The Caspian mullet is larger than the Black Sea mullet.
Azov mullet is smaller, but fattier.

Types of mullet

There are 3 varieties of sea fish common in Russia. They differ from each other in size and life cycle characteristics.

Black Sea mullet

The Black Sea mullet is the most famous Russian variety. The sea fish has an elongated body with a flattened back, its scales are gray, lighter on the belly, its nose is sharp, and there are 2 black stripes in the upper part of the body.

Black Sea mullet lives up to 15 years

The length of the Black Sea variety reaches an average of 40 cm. It spawns in the estuaries of the Black Sea.

Caspian mullet

The fish differs from the Black Sea fish in its larger size and reproduction characteristics. The Caspian variety does not spawn in estuaries, but directly in open sea waters, while the eggs remain on the surface of the water along with plankton. A photo of a mullet living in the Caspian Sea shows that the fish looks exactly the same as in other water areas. Her body is elongated and straight, silver-gray, with small fins on her back and belly.

The Caspian mullet is slightly larger than the one that lives in the Black Sea

Important! Mullet appeared in the Caspian Sea only in the 1930s, and it was brought artificially from the Black Sea water area.

Azov mullet

The smallest variety, not exceeding 30 cm in length. The body of the fish is covered with medium-sized gray scales; black stripes can be seen on the back. As the name implies, mullet lives and breeds in the Sea of Azov.

Despite its small size, the fish is highly valued. It is very fatty and is beneficial when consumed as food.

The Azov mullet is called the crane

Nutritional value of mullet

The meat is white, has a delicate structure and a pleasant taste. This is a high quality protein product. 100 g of fresh meat contains:

17.5 g protein;
2.3 g fat;
0.3 g of ash compounds;
70 g of water.

The calorie content of the fresh product is about 124 kcal, in stewed and boiled form it is much lower. With moderate consumption, your figure will not suffer. The percentage of nutrients, microelements, and vitamins in meat is no lower than that of expensive varieties of fish.

The content of special omega-3 fatty acids helps keep arteries healthy and prevents the formation of blood clots. As a result, blood pressure levels and the risk of strokes and cardiovascular diseases are reduced.

Properly prepared mullet is recommended for older people to prevent atherosclerosis. Baked and boiled mullet is included in the diet for dietary nutrition, acute and chronic diseases of the gastrointestinal tract.

Vitamin A improves vision, the condition of the skin, mucous membranes, Phosphorus has a beneficial effect on the functioning of the kidneys and the condition of the nervous system. Regular consumption of fish helps improve your mood and saves you from depression.

Only individual intolerance can serve as a reason for refusing to eat mullet.

How to cook mullet fish

Often, many people wonder - how bony is a mullet? Like most sea fish, it has white meat that has virtually no bones, which makes it a desirable trophy in the catch of every angler. Its tender meat has an exquisite taste that can please every connoisseur of seafood cuisine. Mullet contains a huge amount of protein - about twenty percent of the total weight of the carcass. At the same time, the fish is completely free of carbohydrates, which is especially appreciated by some gourmets. The calorie content of mullet is 121 calories per 100 grams.

Useful properties of mullet for the human body:

vitamin A, so necessary for human skin, mucous membranes and vision;
vitamin B4, which helps reduce cholesterol in the blood and improves liver and heart function;
vitamin Choline, recommended by doctors for weight loss;
phosphorus, which has a beneficial effect on bones, kidney function, cell growth, and the nervous system;
fatty acids that improve brain function and prevent stroke and heart attack;
protein and amino acids.

Cooking recipes

Mullet baked in foil
For this you will need: fish, salt (preferably coarse sea salt), half a lemon, a little butter, onion, sugar. Wash the carcass, clean it, gut it. Trim fins, remove gills. Remove excess moisture from the fish using a towel or napkin. Make several cuts along the ridge. Add salt and pepper and leave to brew for a few minutes. Spread the foil on a baking sheet, grease with oil and place the onion cut into rings on it. Sprinkle the lemon with sugar and insert it into the slits on the body of the fish. Place the mullet on the bow and wrap in foil. Bake in the oven at two hundred degrees for about half an hour.

Cooking video

Fried mullet
For this dish it is better to use small fish. In addition to the mullet, you will need flour, vegetable oil, salt and pepper. Clean the fish, rinse, salt and pepper. After this, it should be rolled in flour on both sides and fried over medium heat in a preheated frying pan until golden brown.

Cooking video

Mullet in a slow cooker
The easiest and most affordable way to cook. For it you will need: fish fillet, 2 carrots, 3 zucchini, 2 bell peppers, salt, pepper, vegetable oil. Pour oil into the multicooker bowl, place chopped zucchini, carrots and peppers on the bottom. Drizzle with oil and place fillet on top. Cook for an hour and a half on the “Stew” mode.

Cooking video

How to choose the right fish

The most delicious mullet is considered to be caught in the Black and Azov Seas. Active fishing is carried out from the second half of summer until cold weather. Fishing is strictly prohibited during the spawning season.

The most valuable fish is those used for food no later than two days after catch. During long-term storage, many of its nutritional qualities are lost. To determine its freshness, use the following information:

The eyes should be bulging, completely clear, the pupil black. Cloudiness is the first sign of a product being stale.
The scales should have shine and shine in the sun, cover the carcass tightly, and be free of damage and stains.
When pressed, the surface should quickly return to its original position, without forming a pit.
When purchasing frozen fish, it is necessary to give preference to deep-frozen products within the established deadlines for sale, without scuffs or damage.

Important!
Mullet has one significant drawback - the presence of helminths, so when choosing, each fish must be carefully examined. To avoid infection with helminths, pre-treatment of fish from parasites is required.

general characteristics

Mullet is an incredibly active fish that prefers to function in a school.
The dimensions of the chordate animal are average: length varies from 40 to 90 cm, and weight – up to 7 kg (statistical averages). The fish has an elongated body, like an arrow, slightly flattened at first (the head really resembles sharp arrows). The mullet is covered with large scales of a bluish-gray hue. On the abdomen the scales are softer and more pliable, painted silver. The sides are decorated with burgundy vertical stripes without a side line.

The mullet's mouth is small, with small, thin lips and a pointed edge (for grasping and grasping). Particularly noticeable is the pronounced fin with a noticeable notch.

Mullet feeds on substrate, worms, small mollusks, crustaceans and algae. The fish has a high level of fertility and is capable of producing more than 7 thousand eggs. Spawning period: from May to September, regardless of the specifics of the water (coastal/open).

Preparation for use

To prepare truly tasty and healthy dishes from mullet, it is useful to know the general secrets of preliminary preparation of products:

The carcass is cleaned, the entrails are removed, thoroughly washed and dried. To make the process of peeling the carcass easier, you can soak it in hot (not boiling water) water for 30 minutes.
Defrost the fish at natural room temperature. Defrosting in warm water significantly impairs the beneficial properties.
Heat treatment is carried out for no more than 20 minutes in an oven preheated to 180 degrees so that the meat is juicy.
The carcass is salted after heat treatment.
To improve the taste, you can use well-combined products: pepper, parsley, tomatoes, garlic, fennel, paprika.

Interesting facts about mullet

Mullet is a schooling fish. She feels quite comfortable in warm sea water, the temperature of which does not rise above thirty-five degrees Celsius. She is not afraid of high salt content in water and does not depend on the amount of oxygen in it. Mullet has very low fertility, unlike other fish. At one time, she can sweep away no more than seven thousand eggs.

Eating mullet has a beneficial effect on the human body. It is recommended to be included in the diet of people suffering from depression and mental illness. True, in this case you need to eat it at least two or three times a week. It is also recommended for people with intestinal problems, with a side dish of vegetables or cereals. In addition, regular consumption of this fish prevents the development of atherosclerosis.

If the fish was purchased frozen, then it must be defrosted only in the air, and under no circumstances should it be placed in warm water so that it does not lose its beneficial properties.

Cooking methods and recipes

Mullet is suitable for any method of culinary processing: frying, stewing, baking, pickling. Canned food is prepared from it, smoked, dried, and boiled. Used for preparing first and second courses, which perfectly complement potatoes, rice and vegetables. The recipes are very varied. Here are examples of simple and popular dishes:

Ear

Brief description of the recipe:

mullet 2 pcs.
200g potatoes,
big carrots,
celery root,
1 onion,
green parsley,
50g flour.

Add a couple of tablespoons of vegetable oil, chopped vegetables and flour diluted in cold water to boiling salted water. After 10-15 minutes, lay out the pieces of fish and cook for another quarter of an hour. Chopped parsley is added to the finished dish.

Buglama

A cauldron is used for stewing. Potatoes, onions, bell peppers, tomatoes, garlic, and spices are used as additional ingredients.

Mullet baked in foil

The carcass is rubbed with salt, spices and sprinkled with lemon juice and left for about twenty minutes. Potatoes and carrots are used as a side dish. Grease the foil with vegetable oil, lay out the potatoes first, then the fish and carrots. Sprinkle with herbs and garlic. Cover the ingredients completely with foil and place in a preheated oven for 40 minutes.

Advice!
Adding a piece of butter will add a special flavor to the dish.

Mullet in batter

The recipe allows you to prepare a very juicy dish. The prepared meat is dipped in egg, breaded in breadcrumbs, and fried in a well-heated frying pan with vegetable oil.

The unique properties of mullet fish, when used regularly, will have a beneficial effect on the condition of the human body. The menu with this product will always be varied, and the savings will be obvious. It is important to learn how to choose fish and preserve its beneficial properties.

The benefits and harms of mullet caviar

Not only the mullet itself, but also its caviar has a beneficial effect on health. Fish eggs contain a huge amount of vitamins and minerals, in particular potassium, iodine, iron and calcium. Caviar is good for lymph flow and immunity, improves blood composition, prevents the appearance of atherosclerosis and anemia. With regular use of the product, brain function is activated and vitality increases.

Mullet caviar has a valuable composition, but its price tag is high

From the point of view of gastronomic value, caviar even surpasses the beneficial properties of mullet. But there is also a drawback - such seafood is very expensive. Its taste is very pleasant, but for most people the delicacy is not available on an ongoing basis.

As for harm, caviar does not pose a danger to humans when consumed in moderation. In the absence of individual allergies, it will only bring health benefits.