Fish, mullet, striped, raw

Striped mullet has a firmer texture and a nuttier, slightly richer flavor than milder white fish like tilapia or cod, and it is commonly grilled over charcoal, smoked for extra flavor, or fried whole or as fillets, especially in Gulf Coast, Southern, and Mediterranean cooking traditions. Its roe is prized separately and cured into bottarga, a delicacy grated over pasta, but the flesh itself is most often simply seasoned with salt, lemon, and herbs and cooked over direct heat, which suits its firmer, meatier bite better than delicate poaching or steaming would. Smoked mullet is also flaked into dips and spreads in some coastal kitchens.

Choose mullet with bright, clear eyes and firm flesh if buying it whole, or look for moist, firm fillets without dull discoloration, and cook it within a day or two of purchase or freeze it promptly if it will not be used right away. Raw mullet has 117 calories per 100 g with 19.4 g of protein, 39% of the Daily Value, and 3.79 g of fat, a bit richer than leaner white fish, which suits it well to grilling or smoking where a little natural fat helps it stay moist and self-basting over direct heat.