The tips of Grey Mullet

Grey mullet migrate south in winter, with concentrated spawning periods

   Grey mullet are migratory fish with good adaptability to different water environments. They are approximately 30-40 centimeters in length, and their bodies are characterized by a silvery-white color on the sides with several faint brown lines. Every year after the onset of winter, grey mullet migrate south along the northeast monsoon currents, swimming from the East China Sea to the Taiwan Strait to spawn. The spawning season is earlier in the north and later in the south, with the overall peak season being from November to February of the following year.

   After the onset of winter, it is the grey mullet spawning season. The entire grey mullet is edible, and its roe, milt, and gizzard are considered the "three treasures of mullet"! Grey mullet meat is plump and tender, rich in protein. However, the internal organs of the mullet, such as the milt and roe, are high in cholesterol, so consumption should be moderate. "Grey mullet gutted" does not refer to a mullet with a shell, but rather to "mullet sold after the removal of the roe and milt." Grey mullet has extremely high culinary and nutritional value. The roe from the female fish can be salted and cured to make mullet roe; the milt from the male mullet and the gizzard are highly prized ingredients among food lovers.

• Grey mullet Gutted: Mullet after the removal of the roe and milt.
• Grey Mullet Milt: The milt of the male mullet. Suitable for stir-frying with garlic and garlic sprouts.
• Grey Mullet Gizzard: The stomach of the mullet. Can be coated with egg batter and flour, deep-fried until crispy, and seasoned with salt and pepper.
• Grey Mullet Roe: The roe of the female mullet. Suitable for grilling and serving with garlic sprouts, radish slices, or apple slices.