Red Mullet

What Is Surmullet?

Surmullet (Mullus surmuletus), from the goatfish family, is a delicious bottom fish that is red-pink colored and has two “barbels” under its chin. It is a close relative of red mullet; since it generally lives on rocky bottoms, its flesh is considered more flavorful.

Its size is generally small-to-medium; its thin, delicious flesh is especially consumed dredged in flour and pan-fried. It is often confused with red mullet, but surmullet is found on rocky bottoms while red mullet is more often found on sandy bottoms.

Nutritional Values of Surmullet

Surmullet is a semi-fatty fish similar to red mullet; it contains approximately 110 kcal of energy and high protein per 100 grams. Since there is no verified USDA data specific to the species, values are given as approximate based on a similar profile; it is a source of phosphorus and B12.

What Are the Benefits of Surmullet?

With its high-quality protein and moderate fat content, surmullet can be considered part of a balanced diet; being a small fish, it offers a light meal.

This information is general; surmullet is a food, not a substitute for medical treatment.

How to Choose Surmullet?

Fresh surmullet has a vivid red-pink color, bright eyes, red gills, and firm flesh. Since small bottom fish spoil quickly, freshness is especially important.

• Color should be vivid red-pink, not faded
• Eyes should be bright-full, gills vivid red
• Sea smell should be clean; the fish should feel firm to the touch

How to Store Surmullet?

Since surmullet is a fish that spoils quickly, it should be stored in the coldest part of the refrigerator on ice for at most 1 day, and cooked the same day it is bought if possible. It can also be cleaned and kept in the freezer.

Using Surmullet in the Kitchen

Surmullet is consumed mostly dredged in flour and pan-fried; larger specimens can also be grilled. Its thin, delicious flesh doesn't need much spice.

How Is Pan-Fried Surmullet Made?

Cleaned surmullet are salted and dredged in corn flour or wheat flour; they are fried in hot oil until crisp on both sides and served with arugula and lemon.

What Is the Difference Between Surmullet and Red Mullet?

Both are from the goatfish family and very similar; generally surmullet lives on rocky bottoms and has more distinct patterns on its scales, while red mullet lives on sandy bottoms.

Which Recipes Use Surmullet?

Pan-fried surmullet, grilled surmullet, and braised surmullet are the best-known uses; small ones also appear on mezze platters.

Frequently Asked Questions

Is surmullet or red mullet more delicious?

It depends on taste preference; the flesh of surmullet, which feeds on rocky bottoms, is considered more delicious by some, but both are prized table fish.

When is surmullet caught?

Its most delicious season is autumn and winter; its fat and flavor increase during this period.

Is surmullet bony?

Being a small fish, it has thin bones; when well fried, the bones also become crisp and the flesh separates easily.

How is surmullet cleaned?

The scales are scraped off, the innards removed, and it is washed thoroughly in plenty of water; being small, it is cleaned quickly.

Can surmullet be frozen?

Yes; it can be cleaned and frozen in an airtight bag, but for best flavor it is recommended to consume it fresh.