A 350–450g pack of skin-on grey mullet fillets — new-season, large fillets caught off the south-west coast of England, scaled and vacuum-packed for freshness. Grey mullet is sometimes called the “grey ghost” for how difficult it is to catch (the fish is sensitive to noise and feeds in unpredictable patterns), but its silvery torpedo-shaped body holds firm, flavourful flesh that takes confidently to high heat. An underrated wild British fish at an affordable price.
Pack details
- Net weight: 350–450g per pack
- Form: skin-on, scaled, vacuum-packed fillets
- Catch: wild — never farmed
- Origin: south-west coast of England
- Storage: keep at −18°C; defrost overnight in the fridge before cooking
How to cook grey mullet fillets
- Pan-fry: dry the skin, season, cook skin-down in oil over medium-high for 4–5 minutes — press for the first minute — flip for 1–2 minutes off-heat.
- Bake: skin-up at 200°C for 12–15 minutes with butter, lemon and herbs.
- BBQ: brush with oil and grill skin-down for 4 minutes, flip for 2.
- Grill: 4 minutes per side under a hot grill with butter and lemon.
Pair with a chilled Albariño or a Picpoul de Pinet.
Sourcing and delivery
Wild-caught off the south-west coast of England, filleted skin-on and scaled before vacuum packing. Dispatched frozen from our UK warehouse in insulated packaging.
