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Mullet (Mugil cephalus)

Mullet
Mullet

Scientific name for Mullet

Mugil cephalus

Common name(s) for Mullet

Striped mullet, black mullet, gray mullet

Market name

Mullet

Other language names for Mullet

  • French: Mulet cabot
  • German: Meeräsche
  • Italian: Cefalo mazzone
  • Japanese: Bora
  • Spanish: Mújol

Introduction to Mullet

Mullet are found in estuaries and the open ocean in over 100 species. The striped mullet is the preferred species in the United States, especially in Southeast regional cuisine, where it is valued for both its roe and meat. The red roe is a significant export commodity destined for Japanese and Taiwanese markets. From North Carolina to Texas, striped mullet may be found. Florida produces the majority of the commercial crop in the United States, which has been devastated by net restrictions. Despite its popularity in the Southeast, the striped mullet is relatively obscure across the remainder of the nation. Because quality is determined by freshness, the majority of mullet is eaten in the area where it is caught. Contrary to popular belief, the striped mullet is not to be confused with the famous red mullet, or rouget, of French cuisine; the red mullet (Mullus surmeletus) is a member of the goatfish family Mullidae, while the striped mullet is a member of the Mugilidae family.

Product Profile for Mullet

Mullet has a nutty, deep flavor. It’s been dubbed “Biloxi bacon” because of its high oil content and taste. The meat is white while raw and cooks up white, firm, and juicy when cooked. A powerful taste can be imparted by a dark, lateral band of fatty tissue that runs through the meat. Skin the fish and cut the line to avoid this. Mullet is oily, so it requires cautious handling and quick turnover; even frozen, the shelf life is just 90 days.

Nutrition for Mullet


Calories: 117
Fat Calories: 34
Total Fat: 3.8 g
Saturated Fat: 1.1 g
Cholesterol: 49 mg
Sodium: 65 mg
Protein: 19.4 g
Omega 3: 0.4 g

Cooking tips for Mullet

Mullet is a fantastic choice for charcoal grilling and hot smoking due to its high oil content. Mullet is split and roasted over hickory fires by Floridians and Cajuns. It may also be filled and baked, as well as cooked in a skillet. Skin fillets before cooking for a milder taste. Use ocean perch instead of domestic mullet in European-style recipes that call for it, unless you have access to real European red mullet.

Cooking methods for Mullet

Bake , Fry , Grill , Saute , Smoke

Primary Product Forms for Mullet

Fresh: Whole, H&G, Fillets

Frozen: Whole, H&G, Fillets

Value-added: Smoked, Roe

Global Supply for Mullet

Caribbean, United States, Iran