Knowledge of Grey mullet fillet

   Grey mullet are distributed worldwide in tropical, subtropical, and temperate seas. They have a stout body, nearly cylindrical in the front and laterally compressed in the rear. They primarily inhabit coastal sandy or muddy bottom waters with a wide salinity, and can live in freshwater, brackish water, and seawater, making them an excellent aquaculture species along the coast.

   Grey mullet fillet typically refer to sliced, boneless mullet (Mugil cephalus). They can be eaten raw (like sashimi), fried, steamed, or used in stir-fries, salads, etc. The flesh is tender, has few bones, and a fresh flavor; they are at their fattest and most delicious during the spring fishing season (March–May).

• Eating Methods:

   Commonly served as sashimi (especially in Korea and Japan, called "mullet sashimi" or "Sunrise" sashimi, due to the red blood at the skin-to-flesh junction), fried slices (pan-fried or coated in batter and crispy), steamed slices, or thinly sliced ​​for salads (Korean style with soy sauce, vinegar, and chili sauce).

• Selection Points:

   Choose fresh, firm, and odorless mullet midsections; the slices should be translucent. If eating raw, ensure ultra-low temperature cold chain treatment (to kill parasites).

• Classic Cooking Methods:

   Crispy fried mullet slices (crispy on the outside, tender on the inside, sweet, sour, salty, and savory), pan-fried mullet slices (marinated in ginger and wine until golden brown on both sides), and raw mullet salad (Korean style, served with cucumber strips and sauce).