A 1kg pack of wild-caught red mullet fillets — skin-on, boneless, around 4 fillets per pack at 200–300g each. The Mediterranean’s most prized small fish: pearlised iridescent skin, firm pink-white flesh, and a delicate flavour that’s almost shellfish-like in its sweetness. A premium plate for entertaining, and a brilliantly accessible way to bring authentic Provence or Italian-coast flavours into a midweek dinner.
Pack details
- Net weight: 1kg
- Fillet count: approximately 4 per pack
- Fillet size: 200–300g each
- Form: hand-filleted, skin on, boneless
- Catch method: wild — never farmed
- Origin: Eastern Atlantic, Mediterranean and Black Sea waters
- Storage: keep at –18°C; defrost overnight in the fridge before cooking
How to cook red mullet fillets
Red mullet is naturally oily and built for crispy-skin pan-frying. Pat dry, season the skin generously, then cook skin-side down in a hot pan with olive oil — pressing gently with a fish slice for the first minute keeps the fillet flat and the skin even.
- Pan-fry (the classic): 3–4 minutes skin-side down in hot olive oil until the skin is crisp, flip for a final 1 minute, then rest off the heat.
- Oven: bake skin-up at 200°C for 8–10 minutes with cherry tomatoes, olives and oregano.
- Barbecue: grill skin-down over medium heat for 3 minutes, finish flesh-down for 1 minute.
Best paired with Mediterranean ingredients — tomato and fennel, basil and olives, black olive tapenade, salsa verde — and a chilled rosé from Provence or a crisp Sauvignon Blanc. Substitutes well for sea bream in most recipes.
Sourcing and delivery
Wild-caught from Atlantic and Mediterranean waters where red mullet has been a fishing-boat staple for centuries. Hand-filleted with the skin left on — the skin is part of the experience and crisps beautifully. Dispatched frozen from our UK warehouse in insulated packaging to keep the cold chain intact.
