The mullet’s meat is firm, juice, tasty and often a bit red. At RADIO we like to steam, grill and bake the mullet in the oven where the meat gets white when cooked.
It does not live in Danish waters all year around but visits us from June to October. When it gets too cold they return to the hotter waters in the south of Europe, where it stays over winter.
The mullet primarily lives of plankton, which is quite rare for a fish. Its maximum length is 80 centimeters and can reach a weight of 5 kilos in the 25 years in can live.
The mullet is a semi-rich fish.