Mullet

Generality

"Cephalus" is a term that derives from the Greek; literally means "head", therefore it is not surprising that the fish so named boasts a head of considerable importance and strength.

For mullet we mean a group of fish (about 75 Species for 20 Genera) grouped in the "Order of Mugiliformes and in the family Mugilidae, shared by very similar structural and morphological characteristics. The mullet proper belongs to the genus Mugis, Species cephalus (Linnean binomial nom .: Mugil cephalus), although it is not uncommon for it to be recognized as Mugil abula.
The various mullets, although similar, sometimes have quite different habits and lifestyles. They tend to be sea and brackish water, even if some try their hand at long lasting river ascents many tens of kilometers (up to where the water is totally free of salt). The mullet is a regular in shallow, warm or temperate waters. , but this does not mean that many specimens are captured at depths "theoretically" outside the collective average (up to 300-400m).
These discrepancies, which to an inexperienced evaluation might seem insignificant, are instead decisive for the chemical - nutritional and organoleptic - gustatory structure of its meat. Long story short, mullets are NOT all the same! Some are more valuable, others less; some mullets are to be cooked stewed, others in the oven and some are suitable for grilling.
In Italy, mullet can be considered as a coastal or lagoon fish that falls into the category of poor fish. The retail price ranges (approximately) from 3 to 8 euros per kilogram (depending on the season, the availability of other products, the Species and the place of collection).
However, the most valuable mullet-based preparation is undoubtedly the bottarga, that is the oviparous sac of the pregnant female which, once extracted, is subjected to dehydration (similarly to the tuna bottarga).

Description

The mullet is a fish with an elongated shape, with a less pronounced back than the belly (a variable characteristic between species).

The fins of the lower side of the body (pectoral and ventral) are very developed; the dorsals are two: the first made up of four hard rays, the second characterized by various thin and soft rays. The caudal fin of the mullet is well developed but there are quite evident differences according to the species. They are not predators, which is why the jaws of mullets have no teeth; at the same time, in support of their rich and very varied diet, the viscera of the mullet are remarkably developed. The eye is generally of medium size. The lateral line is barely visible; the livery is basically silver, faded between brown and blue on the back but always white on the belly. The fins can be yellow, gray or brown; some have some lemon yellow spots above the operculum. The scales are quite large, especially in the Mullet.

Gastronomic Applications

Providing a "single and brief gastronomic indication for many fish species is certainly not an easy" undertaking. We have already said that the meats of mullets are quite different from each other (some more, some less) and, as can be deduced, the culinary preparations that interest them must take this variability into account.
It is customary to consider the mullet as a semi-fat fish but, from direct experience, I can say that it is a beautiful and good generalization. The species that corresponds to this description is certainly the Mullet or Volpino; this obviously lends itself to all preparations and above all cooked in the oven or used for filling pasta. The Dorato or Lotregano, the Calamita or Caustello and the Verzellata, on the other hand, tend to be leaner (with the same size ) and can represent an "excellent raw material for: tomato sauces - onion - olives, fillets to cook in a pan, foil with vegetables and frying. Finally, the most suitable species for cooking by pure irradiation is undoubtedly the fattest, namely the Bosega.

Composition for: 100g of mullet mullet - Reference values ​​of the INRAN Food Composition Tables

Nutritional values ​​(per 100 g of edible portion)

Edible part 55.0% Waterfall 73.4g Proteins 15.8g Prevailing amino acids B.C. glutamic, Ac. Aspartic, Lysine Limiting amino acid Tryptophan Lipids TOT 6.8g Saturated fatty acids 1.78g Monounsaturated fatty acids 1.57g Polyunsaturated fatty acids 2.06g Cholesterol 53.0mg TOT Carbohydrates 0.7g Glycogen 0.0g Soluble sugars 0.7g Dietary fiber 0.0g Soluble fiber 0.0g Insoluble fiber 0.0g Power 127.0kcal Sodium - mg Potassium - mg Iron 1.8mg Football 26.0mg Phosphorus 220.0mg Thiamine 0.06mg Riboflavin 0.10mg Niacin 7.30mg Vitamin A 17.0µg C vitamin tr Vitamin E - mg

This fish, generally little appreciated, releases a too intense aroma in the preparations mentioned above and prefers the dehydrating effect of wood embers. It is curious to note the chromatic and organoleptic difference of the subcutaneous fat compared to the ventral and visceral fat. combinations of mullet with: sweet tomatoes, rosemary, oregano, spicy curry and citrus peel.
NB. All mullets, especially Bosega, require some care in cleaning the belly (elimination of the peritoneum and kidneys). It is essential to remember that the organoleptic and gustatory characteristics of mullet vary greatly from the environment of collection; those fished in the open sea, on the islands and on gravelly bottoms have less intense scents of seaweed and mud than those of the valley or rivers.

Nutritional Characteristics

The table on the side shows the nutritional values ​​of Mullet Mullet.
This fish has a fairly low energy intake, as the lipid ration is rather low. As mentioned, many consider the mullet a semi-fatty fish; if this is irrefutable for the Bosega, for the Mullet this classification is not entirely acceptable and varies according to the size. In addition, other species are certainly better classified as lean fish.
Proteins are abundant and of high biological value. The breakdown of fatty acids is good, as it favors the unsaturated ones with a prevalence of polyunsaturated ones. Carbohydrates are present in insignificant quantities and fibers are absent. Cholesterol is not low but not excessive either.
As far as the vitamin aspect is concerned, there are excellent quantities of Niacin and, especially in fish rich in subcutaneous fat, vitamin A. From the saline point of view, on the other hand, the most present mineral is iron (an interesting aspect for the diet). against anemia).
Mullet is a food that lends itself to the collective nutritional regime. It is useful in low-calorie schemes and in those aimed at combating metabolic diseases. It is an economic and nutritious product, even if, in general, it is better to prefer those caught FAR from port areas; remember that mullet feeds mainly of algae that filters from the sludge and in this way is particularly subject to the contamination of certain pollutants.

Fishing and Biology