Mullet Baked in a Salt Crust

Muggine al Sale

Preparation info
  • Serves


    • Difficulty


Appears in
A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

  • About

We eat a lot of mullet in Sardinia, as their roe is harvested for bottarga, and cooking the fish under a salt crust or al cartoccio (‘in a paper parcel’) are among the most common ways of preparing them. These methods work well because they keep the fish moist and, despite their high oil content, they do have a tendency to dry out. I think mullet’s a delicious fish but it needs to be cooked properly or it becomes tough and inedible; if you aren’t a fan of strongly flavoured fish, try