This red and yellow skinned fish has a scented flavour and delicate flaky flesh. These fish are between 200g and 300g in size.This fish is described as 'cleaned' this means it will arrive to you gutted ready to cook. Nathan Outlaw, 2 michelin star chef, creates a delicious dish with Squid and Red Mullet, recently featured by Nigel Barden on Radio 2 Drive Time show - see Nathan's squid receipe here>>
We try always to buy our red mullet from local inshore day boats. We find the condition, colour and flavour is always better.
Stuff the gut cavity with as much fresh Thyme and chopped preserved lemon as will fit. Bake in a cool oven - drizzle with virgin olive oil.
Our fish is landed daily and comes in all different sizes - just as nature intended! Our prices are given in 'weight per kilo' and where possible we are able to offer a price per portion. We will do our best to get your order as close to the kilo weight as possible and always within a 20% variant to the size you choose.
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Customer Reviews
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Look lovely, taste delicious
Kirstie, Innerleithen - I get the fillets as these are boney little fish. I freeze individually wrapped fillets as soon as they arrive and then have a supply of these lovely fish that grill to perfection a in very few minutes and make a colourful and tasty addition to bouillabaisse or Rik Stein's recipe for bourride.
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Recipes
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Deep frying fish
Fish has been deep fried in our country for years and years; mostly in batter.
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Poached Brill fillets with sauce hollandaise
Poached Cornish brill fillets served with a hollandaise sauce make a perfect supper or dinner party
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Stir frying fish
This is a really quick and simple way of cooking fish and seafood
