Mullet fillet, skin-on
A mullet fillet with silvery skin and pale firm meat, a slightly sweetish taste, fried skin-side down to a crisp crust, for grilling and in foil.
Mullet fillet, skin-on is a fillet of the sea fish mullet with the silvery skin kept on, pale firm meat of moderate fattiness, a slightly sweetish taste and a light river note. It is fried skin-side down to a crisp crust, grilled, baked in foil with lemon and herbs, lightly salted, dried and used for fish soup, and the mullet roe goes into bottarga.
Calories, proteins, fats and carbohydrates per 100 g of product
Mullet fillet, skin-on, Raw: Calories 117.0 kcal, Proteins 19.4 grams, Fats 3.8 grams, Carbohydrates 0.0 grams per 100 g of product.
Recipes with this ingredient
Baked mullet with olives in foil is a delicate and aromatic dish that embodies the elegance of Mediterranean cuisine. Mullet, a fish with firm and juicy meat, is perfect for baking, while olives and feta add a special zest. Lemon juice refreshes the flavor, and baking in foil preserves all the juices and aromas. This dish is great for both family dinners and festive tables, delighting with its rich taste and exquisite combination of ingredients.
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In Ancient Rome, food was protected from spoilage with sea water. Then water was replaced with wine, later - with vinegar. An acidic environment is the basis of any marinade. And the marinades themselves are a great way to diversify the table in early spring . In this recipe, mullet can be replaced with salmon fillet, horse mackerel or herring. Do not salt the fish before cooking: it loses juice and becomes tougher.
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Baked mullet with herbs is a refined dish of Russian cuisine that embodies a harmony of flavors. The mullet, baked in the oven, acquires a tender texture and rich aroma thanks to the combination of capers, garlic, and soy sauce. Dill adds freshness to the dish while the 'Five Peppers' blend adds spicy notes. This dish is perfect for a cozy family dinner or a festive table. Its ease of preparation makes it accessible even for novice cooks, and its rich flavor captivates from the first bite. Historically, baking fish with herbs was common among fishermen who preserved the freshness of their catch and enhanced its taste qualities this way. Today, this recipe remains relevant, offering a sophisticated combination of traditional ingredients and modern culinary techniques.
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Seafood chowder is a harmony of delicate ocean flavors gathered in one bowl. Its origins are rooted in the traditions of coastal regions where fresh seafood formed the basis of cuisine. In this author's rendition, the chowder is enriched with notes of bacon and white wine, acquiring a deep, rich aroma. The tenderness of fish fillet, sweetness of scallops and squid, and velvety creamy texture make it perfect for a cozy dinner. The broth infused with bay leaf and oregano adds a noble spiciness to the dish. Garnishing with chervil sprigs completes the picture, making the chowder not only a gastronomic delight but also a work of art.
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