Triglia ai Ferri

Grilled Red Mullet


Preparation info

  • Serves


    • Difficulty


Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About


  • 6 × 300-350 g (10-12 oz) red mullet
  • sea salt and freshly ground black pepper


Prepare the red mullet by snipping off the back and side fins with a pair of strong scissors. Then remove the scales by wiping them off with your hands under fast running water. When all of the scales have been removed, stick a sharp knife into the base of the belly of the fish and then slit upwards towards the head. Under more cold running water, remove the guts and any congealed blood along t