Generality
Mullet is a generic term for fish belonging to the Mullidae family.
Mullets are very popular sea fishing products, even if their use is concentrated above all among the more experienced consumers and on the coastal coast.
In Italy, the best known exponents of this fish group are two: the red mullet (Genus Mullus, Species surmuletus) and the mullet of mud or sand (Genus Mullus, Species barbatus, subspecies barbatus).
Nutritional Characteristics
ATTENTION! What we will describe in the following chapter refers to the chemical values of the Italian mullet, in particular of the Species surmuletus or red mullet. This clarification is very important as, as demonstrated by a comparison * between different fish (Upeneus moluccensis And Mullus surmuletus), the various animal species of the family can hide many chemical-nutritional differences.
Mullet is a product that belongs to the first fundamental group of foods.
Its function in the diet is to provide high biological value proteins, essential fatty acids, some mineral salts and certain vitamins.
The caloric intake of mullet is moderate and provided above all by peptides, followed by fatty acids, while sugars are negligible.
Proteins are rich in essential amino acids and triglycerides have a good content of omega 3 essential fatty acids (eicosapentaenoic acid or EPA and docosahexaenoic or DHA).
Mullet does not contain dietary fiber, phytic acid and ethyl alcohol. Instead, it has a fair concentration of cholesterol.
Among the vitamins, the most present is the water-soluble PP or B3 (niacin). With regard to mineral salts, on the other hand, the concentrations of iron and phosphorus stand out; however, the levels of zinc and selenium are also appreciable. Living in the sea, it should contain a good dose of iodine.
Mullet is a food that lends itself to any diet, with the exception of vegetarian and vegan schemes.
It is a food that has no contraindications for lactose intolerant and celiac sufferers. Furthermore, it is not one of the foods most frequently responsible for food allergy.
The mullet can be regularly included in the hypocaloric slimming diet and in that for metabolic diseases, namely: type 2 diabetes mellitus, hypercholesterolemia, hypertriglyceridemia and hypertension.
The high digestibility of mullet makes it a very useful food for clinical nutrition and nutritional therapy of diseases related to the digestive tract. In particular: gastric suffering (gastritis, ulcer, etc.), hepatic or pancreatic impairments (partial insufficiency, gallbladderectomy, etc.) , and pathologies of the esophagus (gastroesophageal reflux disease, etc.).
The frequency of consumption of the mullet can reach two or three times a week, since it is not a fish with a high content of mercury.
The average portion is approximately 150-250g of edible portion (approximately 210-350g of whole fish to be cleaned).
Comparison between Species
Taken from: * Fatty Acid Composition and Mineral Content of Upeneus moluccensis and Mullus surmuletus". The study was conducted at the “Mustafa Kemal University, Faculty of Fisheries and Aquaculture, 31200 İskenderun, Hatay, Turkey”; the authors are: Abdullah Öksüz, Ayşe Özyılmaz and Şenol Küverl.
This investigation aims to research the nutritional differences between two types of mullet, namely the Species: Upeneus moluccensis or mullet with a golden band (typical of warm seas) e Mullus surmuletus or red mullet (the local one for the Italian seas).
The research looked at the content of lipids, water, fatty acids and minerals. Below we will report the most significant values.
- The first noteworthy difference is observable in the amount and breakdown of lipids. The red mullet showed a higher level of fatty acids; furthermore, the proportion of DHA (C22: 6n3) and EPA (C20: 5n3) is better. Keep in mind that they are both essential fatty acids of the omega 3 group, which boast beneficial properties such as: anti-inflammatory, hypocholesterolemic, hypotiglyceride-lowering, hypotensive (in case of hypertension) and reduction of complications related to diabetes.
- From a percentage point of view, the saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) acids are present in the following percentages:
- Red mullet with golden band: SFA 39.30%, MUFA 26.81% and PUFA 32.18%; ratio between SFA / PUFA 0.81 - this ratio is the only nutritional value more appreciable than the red mullet.
- Red mullet: SFA 36.72%, MUFA 41.83% and PUFA 18.92%; ratio between SFA / PUFA 0.52.
- In both species, the most abundant saturated fatty acid is palmitic (C16: 0), followed by stearic (C18: 0).
Saturated fatty acids are those commonly called "bad" and which perform a "metabolic action diametrically opposite to that of the essential omega 3. - 11 different mineral salts were surveyed; among all, potassium (K) and phosphorus (P) were the most abundant in both species.
- Only the content of K, calcium (Ca) and sodium (Na) was very different between the two fish:
- K and Na were more abundant in the red mullet (1.276mg and 100mg) than in the golden band (2.064mg and 136mg).
- Ca was higher in the golden band mullet (398mg) than in the rock mullet (317mg).
Overall, the meat of both mullets proved to be of excellent nutritional quality. However, the values cannot be considered overlapping and the chemical characteristics outline a different nutritional profile.
Recipes
The mullet lends itself to various types of recipes, which involve the appetizer, the first and second course.
Regarding the appetizers, some of the best known formulas are: red mullet marinated in apple vinegar with fresh onion and fennel, mullet carpaccio and mullet fillets sautéed with cherry tomatoes (served warm).
Among the first courses, the best known are: white or cuttlefish ink risotto with red mullet, half sleeves with red mullet sauce and pasta stuffed with mullet (ravioli, triangles, etc.).
As for the main courses, the following stand out: mullet alla livornese, with aqua pazza, with tomatoes and capers.
NB. It is advisable to be very careful in scaling, filleting and boning the mullets.
Description
The mullet family includes six genera and about eighty-six species.
The mullet is characterized by a pair of barbels on the lower lip, connected to chemosensory organs used to probe the sand for food.
The body is elongated. The caudal fin has a typical fork shape and the two dorsal ones are far apart. The first has 6-8 spines and the second only one with 8-9 soft rays. The anal fin has 1 or 2 spines and 5-8 soft rays.
The spine is bony and has 22 vertebrae.
Many mullets are colorful, especially those of the warmer seas.
The largest species in the world (Parupeneus barberinus - of the Indian and Pacific Oceans) grows up to 60cm in length, but most do not become longer than half (about 30cm).
Distribution and Habitat
The eighty-six species of mullet are distributed throughout the planet and occupy temperate, sub-tropical and tropical waters.
The habitats of the mullet are very heterogeneous. Some species mainly frequent the shallow shoreline, but others can be found at challenging bathymetrics.
Tropical mullets live near coral reefs. Some species (e.g. the Upeneus tragula) resist the brackish water of river estuaries.
In the Mediterranean Sea there are four species, but two are typical of the eastern side (called Red Mullets).
Ecology
The mullet is a tireless benthic predator, which constantly rummages among the sediments in search of its prey (worms, crustaceans, molluscs and other small invertebrates).
Certain species adopt the so-called cooperative hunting; in some cases, they form inactive schools of a gregarious nature, even heterospecific (different fish).
All types of mullet have an active camouflage ability and change color according to the seabed; some manage to change their livery by disguising themselves as other different fish.
Reproduction and Fishing
Red mullets are pelagic fish and release their eggs in floatation. After hatching, for 4-8 weeks, the fry feed on plankton (of which they have been part of in the form of an egg). Once the barbels are developed, the small mullets move to the bottom.
Most species reach reproductive maturity after about one year (14cm).
Red mullet and mud mullets reproduce in the months of April-August.
The mullet is mainly threatened by professional fishermen. The fishing tools are the gillnet and the trawl. The red mullet is also a prey for amateur rod fishermen (light surfcasting) and, marginally, for spearfishing.
