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