Grey mullet
A long fish, silvery-ash in colour, almost black towards its back and with a white belly. Its flesh often has an unpleasant smell, and it is eaten grilled, fried, boiled or canned. Its roe is eaten salted, dried and compressed in Asian and East Mediterranean cuisine.
Print
Email
Most Popular recipes
Related articles
This Tunisian vegetable stew is seasoned with various Middle Eastern spices that give it a fantastic edge; the toasted...
It is natural that with the enormous winemaking tradition of Jerez de la Frontera in Andalucía, many traditional dishes...