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Triglia
Red Mullet
Appears in
By Antonio Carluccio and Priscilla Carluccio
Published 1997
A Tuna Head on Sale at Palermo Market.
Probably one of my favourite fish, especially the rock mullet (Mullus surmuletus) when it is no more than 15 cm (6 in) long and deep-fried after being dusted in flour. The freshness is the most important aspect of every fish, but for red mullet in particular it is essential. It is very delicate, easily perishable and it offers one of the greatest treats if it is cooked within a day of being caught. It is impossible to freeze or preserve it in other ways.
There are two types of red mullet, one that has a more pronounced head and a pinkish red skin: the other is recognized by its sleek head and its red and yellow skin. The former tastes more muddy.