mezzomediRed mullet
Red mullet with a pronounced, slightly crustacean flavor, fine and aromatic flesh.
Delicate white fish with firm flesh and subtle, slightly briny flavor. Red mullet is a staple of Mediterranean cuisine, appreciated for its fine texture and culinary versatility. Its liver, considered a delicacy, is flavorful and enriches sauces and court-bouillons.
Best pairings
Olive oil Classic86%Olive oil: a classic vehicle for pan-fried red mullet or in Provençal sauce.
Flat-leaf parsley Classic85%Fresh parsley enhances the delicate flesh of red mullet without overpowering it (plancha cooking).
Caper berry Classic84%Provençal red mullet benefits from capers as a traditional garnish, a classic pairing from southeastern France.
Extra virgin olive oil Classic84%Red mullet with olive oil, grilled or pan-fried.
Kalamata olive Classic83%Greek Kalamata olive: body and aromatic depth to accompany red mullet.
Tomato Classic82%Red mullet and tomato, Provençal and Niçoise style.
Caper Classic81%Caper: bright, pungent acidity, classic in Salade Niçoise with red mullet.
Lime Classic81%Mediterranean red mullet: lime highlights the delicate, umami flavors of the fish.
Fennel fronds Classic80%Dill/fennel: delicate fragrance that complements the marine and sweet flavors of red mullet.
Fennel Classic80%Fennel and red mullet, anise with fragrant fish.
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In the kitchen
Signature dishes
Substitutes
FAQ
What goes with red mullet?
Red mullet pairs especially well with olive oil, flat-leaf parsley, caper berry, extra virgin olive oil and kalamata olive. Olive oil: a classic vehicle for pan-fried red mullet or in Provençal sauce.
What can I substitute for red mullet?
If you don't have it, try: sea bass, sea bream, hake.