Red Mullet bones are full of richness, so it's not even essential to use fish flesh in this soup - Matt Austin Quite apart from its striking skin colour, red mullet is amazingly flavourful. It’s great ...

This is a particularly lovely way of serving red mullet, which is a fast-growing and therefore sustainable fish,” says chef and cookbook author, Nathan Outlaw. “It lends itself to being lightly ...

A member of the goatfish family, red mullet has earned its place as a favourite with many top chefs. It's also often called the woodcock of the sea, due to the fact you can eat its guts and liver, as ...

As the temperatures rise, lighter meals are called for, and fish fits the bill perfectly. Try red mullet for a change, now being caught off the southern coast of England and Ireland. It’s an elegant ...

Jean Richey, a native of Niceville, has been cooking mullet for about 79 of her 87 years. Growing up boggy, mullet was a staple. They ate mullet four times a week and loved it, Richey said. “I still ...