Strangely no relation to red mullet, grey mullet range from 450g to 3kg and have a similar appearance to sea bass, but with larger scales. They are plump, silvery fish with flat wide mouths. They prefer coastal and estuarine habitats and can often be seen swimming lazily close to the surface in harbours and marinas.
To remove the ‘muddy’ taste of inshore caught fish (as they are bottom feeders), soak whole scaled and gutted fish for 30 minutes in 2 tbsp vinegar and 1 tbsp salt per litre. Mullet are ideal for cooking with strong flavours. Any sea bass recipe will work well.
Adapted from Love Seafood