INGREDIENTS

Buyer's guide

Grey mullet is available both whole and filleted, fresh and frozen. It’s best bought between September and February, outside of the spawning season, to protect stocks.

Preparation

Whole grey mullet need the guts, scales and gills removed. Fillets also require pin-boning but (once scaled) the soft skin is usually left intact. Grey mullet has a distinctive, almost earthy flavour that is not universally loved. This earthiness can be reduced by the addition of robust and lightly acidulated sauces, dressings and marinades featuring lemon, white wine vinegar, capers and garlic. Grey mullet roe is a delicacy smoked and is traditionally used in taramasalata.