Mullet

Mugil spp., commonly known as mullet, is a genus of marine and brackish water fish widely distributed in coastal and estuarine regions of tropical and temperate areas. With an elongated, silvery body, mullet is highly valued in Brazilian cuisine, especially in the southern region, where its fishing is a traditional and culturally significant practice.

Mullet meat is white, tender, and juicy, with a slightly sweet and fatty flavor, depending on the fish’s diet. One of the most traditional ways to prepare mullet in Brazil is grilling or baking it whole, often stuffed with a mixture of organ meats, onions, garlic, and fresh herbs like cilantro or parsley. This method enhances its rich flavor while keeping it moist.

Another well-known delicacy is mullet roe, which can be cured and consumed as bottarga, a gourmet product highly valued in sophisticated dishes. Mullet is also commonly fried, breaded, or cooked in stews and seafood chowders. Due to its versatile taste, it pairs well with lemon, olive oil, and simple seasonings.

• Fresh

• Frozen

• Whole