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Red mullet

Red mullet (Latin: Parupeneus indicus) are found in warm coastal regions in all oceans. Mullet are bottom-dwelling fish, living mostly in small groups. From autumn to spring, they inhabit water depths of up to 300 metres. In the summer, however, they swim close to the coast, where they can even end up in brackish water.
Red mullet have an elongated body, slightly flattened along the sides, and in many cases are brightly coloured, with beautiful red tones often dominant. The fish has two long barbels on its chin, which it uses to taste and touch.
Red mullet feed mostly on small sea creatures such as shrimps, small crustaceans, young squid and small fish.

Cooking methods

As the red mullet has no gall bladder, it can easily be prepared whole, e.g. on the grill. The liver is regarded as a particular delicacy.
Gutted or filleted mullet also lends itself very well to grilling. It can also be successfully pan-fried. It is a standard ingredient in the famous “bouillabaisse” fish stew.

Flavour and texture

The white flesh of the red mullet has virtually no bones and is among the tastiest of any ocean fish. Its flavour is very tangy and slightly nutty. In fact, it can be a little overpowering to sensitive palates.
The mullet's tender flesh makes it a highly prized edible fish. After cooking, the flesh is pale pink to white.

Fishing method

Hooks and long lines
In long-line fishing, numerous bait hooks with branch lines are arranged along a plastic bottom set line. Long lines can be up to 130 kilometres long. However, the amount of bait and length of the line vary greatly.
Mackerel or squid are mainly used as bait. The targeted fish are mostly high-quality edible fish.
The advantages of this fishing method are the comparatively low rate of injury to the target fish compared with net fishing and the fact that the ocean floor is not damaged. The downside of this catch method is the relatively high bycatch rate.

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