Grey Mullet lives in oceans throughout the world down to New Zealand. It can live insalt or brackish water, and will also swim up fresh-water rivers. It returns to salt water to breed.
It is a quick swimmer and can build up enough speed to jump out of the water.
It has a greyish olive-green upper body, silvery sides and a white underbelly. Its tail is v-shaped and its head flattened.
It can grow up to 30 inches (75 cm) long and weigh up to 25 pounds (12 kg.)
It eats algae and bottom sediment. It is farmed commercially in some places.
The fish has firm, oily flesh, and holds its shape well when cooked.
Best when caught between June and August
Grey Mullet is not related to Red Mullet.
Its oily flesh makes it a good candidate for being smoked. Sometimes may be muddy tasting.
FishAnchovy; Blue Fish; Bombay Duck; Caviar; Eels; Fish and Chips; Fish and Seafood Dishes; Fish Fumet; Fish Plank / Plank Cooking; Fish Sauces; Fish Slice; Fish Stock; Fish Worms; Fish; Fugu; Grey Mullet; Lutefisk; Mahimahi; Mola Mola; Perch; Pink Fish; Poaching; Safe Cooking Temperatures; Sardines; Smoking; Sole; Swordfish; Vesiga; White Fish; White Seabream; Yellowtail Jack; Yellowtail Rockfish; Yellowtail Snapper; Zander
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Bully Mully; Common Mullet; Flathead Mullet; Striped Mullet; Mugil Cephalus (Scientific Name); Muge argenté, Muge cabot, Mulet argenté, Mulet cabot, Poisson queue bleue (French); Grosskopf (German); Cefalo, Cefalo mazzone, Muggine, Otregan (Italian); Salmonete (Spanish); Bora (Japanese); Wu tau, Wu tau tze (Chinese)