How to cook mullet? How to cook mullet deliciously: recipes, photos

Mullet is a tasty fish that lives in warm sea waters.
This is a low-calorie product, containing only 88 calories per 100 g. Tasty, easily digestible mullet meat makes it possible to prepare a wide variety of dishes. It goes well with vegetables, potatoes, and rice. From the given recipes it is easy to choose the best tip according to your taste. Do you cook mullet?

• Yes 74%, 216 votes
  216 votes 74%

  216 votes - 74% of all votes

• No 23%, 68 votes

  68 votes 23%

  68 votes - 23% of all votes

• I don't eat fish 3%, 9 votes

  9 votes 3%

  Read also:  Rating of the best fins for diving and snorkeling in 2021

  9 votes - 3% of all votes

Total votes: 293

16.09.2019

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In a slow cooker

A recipe for cooking mullet with a photo in a slow cooker will help you prepare healthy food at home without spending a lot of time and effort.

Ingredients:

• 200 g mullet,
• 50 g each of carrots and sweet peppers,
• 200 g zucchini,
• 10 g olive oil,
• 2 g salt,
• dill, parsley, basil.

Preparation:

1. Prepare the fish, gut it and wash it in sufficient water. Grind into small pieces.
2. Chop the washed and peeled vegetables: carrots and zucchini into small rings, sweet peppers into slices or strips.
3. Pour vegetable oil into the bottom of the multicooker container, then place the chopped vegetables.
4. Sprinkle the vegetable pillow with oil and place pieces of mullet on it.
5. Salt and season with ground black pepper. Set the multicooker to the “Stew” mode and continue cooking for 1.5 hours.
6. Serve sprinkled with herbs.

Salty with vegetables

Small mullet is best salted in a marinade. At the same time, fish is very easy to cook at home. Ultimately, the seafood product comes out quite appetizing, tender and moderately fatty. However, the calorie content of the finished treat will be high. Therefore, you should not use this product too often, so as not to spoil your figure.

Composition of ingredients

List of products required to create a culinary delicacy at home:

• cloves – 3 pcs.;
• mustard beans – 5 g;
• mullet – 4 pcs.;
• laurel leaf – 3 pcs.;
• onion – 75 g;
• allspice - a handful;
• oil – 50 ml;
• sugar – 30 g;
• table salt – 3 tbsp. l.;
• dill - at your discretion;
• apple cider vinegar – 25 ml.

It is permissible to replace granulated sugar with honey. Instead of apple cider vinegar, you can use 50 ml lemon juice.

Step-by-step cooking process

The step-by-step process for preparing salted fish with vegetables at home contains the following points:

1. The fish needs to be rinsed, scales and gills removed. It is necessary to make small cuts on the side of the head.
2. Each fish should be cut into portions for better marinating.

3. Pour clean water into a bowl and bring to a boil. Add spices, salt, sugar to the liquid and cook the mixture for 3-5 minutes. Next you need to add vegetable oil and apple cider vinegar. Afterwards, the marinade should be set aside for 30 minutes. for cooling.
4. The prepared semi-finished products must be placed in a container, add chopped dill, onions and completely fill everything with the cooled marinade.

In this state, the fish must be kept overnight in the refrigerator until fully cooked.

How to serve a dish

It is recommended to serve the finished delicacy on the table along with baked potato slices and beets, supplemented with rye bread. The top of the product can be decorated with sprigs of dill.

First meal

In Odessa, it is customary to prepare traditional Black Sea fish soup from mullet. Soup made from this fish is no less tasty.

Mullet soup with boiled eggs, dill and sour cream

Ingredients:

• 100 g mullet whole carcasses,
• 20 g onions,
• 20 g carrots,
• 75 g celery root,
• a bunch of dill and parsley,
• 2 g butter,
• 10 g flour,
• 1 bay leaf,
• 4 black peppercorns,
• salt to taste.

To submit:

• 2 boiled eggs,
• 150 g sour cream.

Preparation:

1. Heat 2 liters of water and let it boil.
2. Add peeled and chopped roots and onions into it. Boil and continue cooking after reducing heat for 5-7 minutes.
3. Prepare the fish by cleaning and removing the entrails. Place it in the boiling broth, adding bay leaf and pepper.
4. Bring the contents of the pan back to a boil, remove any foam that has formed and simmer over low heat for 7 minutes.
5. Remove the pan from the stove and remove the mullet pieces from the broth. In another bowl with a thick bottom, melt the butter and sauté finely chopped dill in it. Reduce heat and warm the flour while stirring thoroughly.
6. Pour the strained broth into the bowl with dill and flour, stirring constantly, in small portions, then let it boil again and, reducing the heat, continue cooking for 5 minutes.
7. Separate the bones from the reserved fish and chop it into small pieces.
8. Peel the boiled eggs and separate the whites and yolks. Finely chop the whites, and grind the yolks into a homogeneous mass with sour cream. At the same time add to the soup, stir and remove the pan from the stove.
9. Before serving, place pieces of fish in each plate and pour in the infused soup.

Secrets of cooking delicious mullet

Tender, nutritious, juicy and tasty fish is suitable for everyday and festive tables. It is boiled, stewed, baked, smoked, and canned. Treats made from this aquatic creature can be found in the national cuisines of many nations around the world, including Russia. To ensure perfect mullet dishes, use the following recommendations from experts:

1. Before working with fish, immerse it in very hot water for half an hour. This technique will simplify the process of removing scales. Start from the tail.
2. When baking a dish in the oven, be sure to preheat it. The optimal temperature for this type of heat treatment is 180 degrees. It will take about 20 minutes to finish cooking unless the recipe says otherwise. If the carcasses are kept in the oven for a long time, the meat will become dry.
3. The nutritional qualities of this fish, which was caught in the fall or spring, are valued more than others.
4. To preserve the taste of the product after freezing, do not put it in a container with water to thaw. Leave the carcass to thaw in air at room temperature.
5. This type of fish goes well with citrus fruits, paprika, pepper, thyme, parsley, fennel, black radish, tomatoes, and garlic.
6. Use a mixture of vegetable and butter when frying.
7. Salt and pepper the boiled fish at the end of heat treatment.

Salted mullet

Preparing salted mullet at home does not seem to be a complicated process. The main thing to remember is that every 2 days it will be necessary to change the brine, and keep the salting in a dark, cool room, pressing down with a weight. Iodized salt should not be used.

Ingredients:

• 200 g fish,
• 40 g ordinary salt.

To replace brine:

• 200 ml water,
• 40 g salt.

Preparation:

1. Clean fresh mullet through the gill part. The abdomen cannot be cut.
2. Rinse the prepared fish in water with a little salt. Dry using a paper towel.
3. Pour the first salt into the belly. Place the mullet in the pan with its back down so that the belly faces up. Set the pressure and put it in a cool, dark place for 2 days.
4. Remove the resulting brine and prepare a new one. It is necessary to add the same amount that was removed.
5. Every 2 days, drain the used solution and add the same amount of newly prepared solution.
6. Salt the mullet in this way for 9-10 days.
7. Store the finished fish in a glass jar covered with brine in a refrigerator or other place where it is dark and cool.

Dried mullet

To prepare this dish, you need regular kitchen salt. The fish may or may not be cleaned. The mullet should be blotted with a paper towel and placed in a bowl. Then add salt and set for salting for 8 to 12 hours.

The time depends on the size of the fish. When it has stood like this, put it on a wire rack and place a bowl under it to catch the juice. The mullet should stand like this for 10 - 12 hours. Then we string the fish through the gills or eyes onto a wire and hang it out to dry.

Dried

The fish will be tasty and aromatic as in the photo if you choose the right spices for the marinade. In order to cook mullet at home, it is better to use the dry marinating method.

Ingredients:

• 0.1 kg salt,
• 20 g coriander seeds,
• 20 g dry dill,
• 10 g dry basil,
• 10 g cumin seeds.

Preparation:

1. Mix dried herbs with salt. Cover the mullet with them and put them in a cool place for 3 days.
2. Remove excess salt by rinsing the mullet under running water. Dry with a paper towel.
3. Thread each carcass onto a nylon thread in the area of ​​the pupils. Hang the prepared lows in a well-ventilated area: balcony, attic, under a canopy. To repel insects, cover the product with gauze soaked in a vinegar solution.

When using a liquid marinade, use the following seasonings:

• 5 garlic cloves, coarsely chopped
• 4 laurel leaves,
• 5 black peppercorns,
• 5 buds of cloves.

Boil all ingredients with water, cool and pour into prepared fish. Leave for 5 days.

Then hang to dry in the same way as with a dry marinade.

Do you cook mullet?

• Yes 74%, 216 votes
  216 votes 74%

  216 votes - 74% of all votes

• No 23%, 68 votes

  68 votes 23%

  68 votes - 23% of all votes

• I don't eat fish 3%, 9 votes

  9 votes 3%

  9 votes - 3% of all votes

Total votes: 293

16.09.2019

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You or from your IP have already voted.

The best mullet dishes

This brief overview confirms that it is a very valuable fish species. Therefore, it is in deserved demand among buyers. You can prepare many delicious and healthy dishes from mullet.

In this case, you will not need to make a lot of effort, or look for any rare ingredients. In most cases, we will need fresh fish, as well as the most common vegetables and spices.

Mullet has very good taste. We will consider below what can be prepared from this type of fish.

Salted in brine

Black Sea mullet is a fatty fish. Therefore, it turns out tender if cooked using a saline solution.

Ingredients:

• 1 liter of water,
• 200 g salt.

Preparation:

1. For small carcasses, clean the contents of the entrails and gills. Rinse with salted water (50 g per 1 l).
2. Place in a glass or enamel container with the belly facing up.
3. Pour the prepared brine into the fish.
4. Press the fish down with pressure and put it in a cool place for a day.
5. The next day, drain off the excess brine. Leave for another 3 days.
6. Remove the finished mullet from the brine and wash thoroughly under running water.
7. Transfer to a glass container and add vegetable oil.
8. Cooked mullet should be stored for a week.

Fish soup

This first dish is good to eat during Lent, when eating fish is allowed. Ingredients: mullet - one piece, potatoes - four pieces, onions - two pieces, carrots - one piece, rice - half a glass, olive oil - one tablespoon, juice of one lemon, salt and pepper - to taste. We clean the fish, gut it, remove the gills, and wash it. Cut into large pieces.

Boil three liters of water in a saucepan. Throw in the chopped potatoes. Finely chop the onion and carrots and fry in a frying pan in olive oil until golden brown. Pour into a saucepan. We wash the rice and also add it to the soup. We put the fish last, along with the spices. Cook over low heat until done. Remove from heat and squeeze lemon juice into the soup. Such a simple soup is like a balm for the soul: tasty, low-fat and dietary.

Jellied

This dish can become a signature dish at a gala feast. Individual serving utensils can be provided for serving.

Ingredients:

• 1 large mullet,
• fish heads, tails, fins for cooking broth,
• 25 g gelatin,
• 100 g onions,
• 100 g carrots,
• 5-7 black peppercorns,
• a small bunch of dill and parsley,
• 2 bay leaves,
• salt.

REFERENCE

Fish intended for aspic can be immediately cut into boneless fillets. Separately cook the carrots to decorate the dish.

Preparation:

1. Clean the prepared carcass by placing the scales in another bowl. Remove entrails, head and tail. Remove the gills from the heads.
2. Place the fish scales in a sieve and wash under running water, until transparent at the very end. Fold in gauze, tying the corners in a knot so that the peelings cannot fall out.
3. Place the washed head, tail and scales in a saucepan and pour in 1-1.5 liters of water.
4. Add prepared onions and carrots.
5. Boil the contents of the pan. Reduce heat, remove foam, add salt and pepper. Boil over low heat for 25-30 minutes.
6. Pour gelatin granules with clean water and allow to swell for 40-60 minutes.
7. Strain the prepared broth. Its contents will not be needed further. To continue preparing the dish, take approximately 1 liter of fish broth.
8. Cut the mullet into pieces 2.5-3 cm in size.
9. Boil the broth and place pieces of prepared fish into it. Boil for 5-6 minutes. Descaling should be done periodically.
10. Remove the cooked fish from the broth and cool. Remove bones and divide pieces in half.
11. Distribute the cooked fillet evenly on a plate.
12. Bring the swollen gelatin dissolved in the fish broth to a boil, but do not boil, turn off the heat, and cool slightly. Filter through cheesecloth in 4 layers.
13. Cover 1/3 of the spread fillet with fish broth and set aside to harden for 20-30 minutes in a cool place. Then place the prepared decorations of boiled carrots and herbs on top of the mullet.
14. Cover the fillet completely with fish broth and leave to gel for 8-10 hours.

What is a mullet

The warm waters are home to the commercial fish mullet. Habitat: sea. The population of the mullet family lives in the seas of subtropical and tropical regions. Some of the species can live in freshwater rivers. They can grow up to a length of 50 cm. Individuals are characterized by shiny scales and a small mouth. Gray mullet are distinguished by great mobility; they can jump out of the water and jump over fences.

These representatives of the ichthyofauna have a body shaped like a torpedo. The scales are large and round. The nose of the fish is located at the same level as the dorsal fin. The lifespan of sea and river inhabitants is up to 15 years. Sexual maturity of males occurs at 6-7 years, and spawning of females is possible at 8-9 years. There are more than 100 subspecies of this fish, living in different bodies of water:

• mullet mullet (black) - a popular large variety, whose habitat is the Japanese, Azov, and Black Seas, can weigh up to 2.5 kg;
• sharpnose (chularka) - the smallest representative of the mullet, weight about 500 g, length - 25 cm,
• singil (serendaka) – a common Black Sea mullet, carcass weight – up to 1 kg;
• pelengas - habitat of the Far Eastern waters;
• hoturo, cestrets are rare species that prefer fresh water bodies.

Representatives of the family are found not only in natural conditions, in the seas, oceans, and river mouths. The high nutritional value and excellent taste of the product have led to the fact that many countries are trying to grow fish in artificial reservoirs. A decrease in the number of fish in the sea, the lack of a constant successful bite and high demand for this species among consumers are the reasons for breeding them in special complexes.

Mullet on the grill

Cooking fish this way does not require any special skills. The finished mullet is transferred to a bowl and served immediately, as the meat is easy to separate from the bones.

Ingredients:

4 medium-sized mullet carcasses

For the marinade:

• 40-60 g vegetable oil,
• 50 g soy sauce,
• 4 sprigs of parsley,
• 1 clove of garlic,
• black pepper to taste.

Preparation:

1. Clean the scales and internal organs of the fish. Remove the black film from the abdomen and rinse gently under running water. Cut off the fins.
2. Chop the parsley and garlic thoroughly.
3. Thoroughly grate the mullet carcass on all sides, place in a container, sprinkle with ground black pepper and sprinkle with soy sauce.
4. Place the closed container in a cool place for 1-3 hours. During the marinating process, the carcass should be turned over several times.
5. Coat the prepared fish thoroughly with vegetable oil.
6. Heat the coals of the grill properly. Before placing the mullet on the net, dry it thoroughly with paper towels. Fry each side for 7 minutes. From time to time it is necessary to coat the mullet with the remaining marinade.
7. Remove the baked fish from the grill, place on a plate and remove all the bones.
8. Serve with seasonal vegetables.

Kebabs

Another way to cook mullet deliciously is to make a kebab out of it. Ingredients: fillet - one kilogram, small zucchini - 2 pieces, small tomatoes - 10 pieces, olive oil - two tablespoons, salt, pepper - to taste, juice of one lemon.

We prepare it in the same way as on skewers, only we string the rolls onto skewers and bake them on the grill. Decorate the finished dish with tomatoes and herbs, pour over lemon juice. You can serve tartar sauce. This dish is good to cook outdoors, in a noisy campaign. You should wash down the finished shish kebab with beer or dry white wine.

For a couple

This is the easiest and healthiest Black Sea mullet dish to make.

Ingredients:

• 2 mullet fillets,
• a small piece of ginger root,
• 1 clove of garlic,
• 25 g each of vegetable oil and soy sauce,
• salt and ground black pepper to taste.

Preparation:

1. Dry the washed and cut pieces of fish and sprinkle with salt and pepper.
2. Brush the fillets with chopped ginger and garlic.
3. Drizzle the fish with vegetable oil and soy sauce.
4. Place on a plate and place on the steamer rack.
5. Cook for 30 minutes.

Mullet stewed with tomatoes

Tender young mullet, called larichka in Crimea, is prepared in a variety of ways: it is fried (including on the grill), baked in the oven - in a mold, under cheese, in a sleeve, under herbs, and so on. The fish is stewed, salted, dried and preserved by distillation through an autoclave. We offer our visitors a recipe for the most delicate stewed casserole with vegetables and herbs. This dish is ideal for those who have digestive problems (you can’t eat spicy, fried, sour, etc.), as well as for those who watch their figure and try to eat healthy, low-fat foods.

Ingredients:

• fresh casserole - 1 kg;
• onions - 2-3 large onions;
• carrots - 1 pc. medium size;
• red pepper - ¼ pod;
• dill - a small bunch;
• parsley - a small bunch;
• vegetable oil - 2 tbsp. l.;
• ground black pepper;
• garlic - 2 cloves;
• basil - several sprigs;
• lemon - 1 pc.;
• salt.

To prepare the dish you will need: a saucepan, a colander, bowls for ingredients, a grater, serving plates.

Wash the fish, remove scales and remove the entrails. Rinse again, place in a colander, and let drain. Stainless universal colanders from Cristel have proven themselves to be excellent - pay attention to this interesting line of kitchenware! Dry with napkins. Using a sharp knife, cut into portions (cross sections). Peel the onions and garlic, wash the carrots, peel and grate. Cut the onion into thin half rings. Chop the garlic. Cut the hot pepper into thin rings. Chop the greens and mix.

Place a layer of fish in a dry pan (you need dishes with thick walls and a bottom - for example, an aluminum pan with titanium coating from Risoli), sprinkle it with vegetable oil, season, place a layer of carrots, onions, herbs, a few rings of red pepper, season again. Place fish, vegetables, and herbs in the order indicated (alternating layers). Pour the remaining oil on top and add a little water. Water should not cover the top layer! Place the pan over medium heat, cover with a lid. Bring to a boil, reduce the heat to low and simmer the casket until tender (15–20 minutes).

Place a sprig of fresh basil and a couple of lemon slices on each serving plate. Place stewed fish with vegetables and herbs in a mound. Serve hot with chilled dry or semi-dry white wine.

• Sauce, cheese sauce or sour cream sauce with tomato paste (cooked in fish broth) are perfect for the little casserole.
• Boiled new potatoes or mashed potatoes are perfect as a side dish for stewed little casserole.
• To add piquancy to the fish, you can serve thinly sliced ​​Yalta onion half rings, marinated in wine vinegar with sea salt and ground black pepper.

Fried in a frying pan

Frying will only take 20 minutes, and such a dinner will help your body get all the nutrients it needs and will be a delicious end to the working day.

Ingredients:

• 2 kg mullet,
• 100 g corn flour,
• 100 g vegetable oil,
• salt to taste.

Preparation:

1. Clean the mullet, remove the internal organs, wash thoroughly and cut into pieces of 2.5-3 cm.
2. Rinse again and dry with a paper towel.
3. Salt the fish and sprinkle with your favorite spices if desired.
4. Roll mullet pieces in sifted flour.
5. Heat vegetable oil and place prepared portions into it. Reduce heat and fry the fish, covered, until it is browned.
6. Place the finished fried fish on a paper napkin or towel to remove excess vegetable oil.
7. Mullet is served in any form, garnished with potatoes or rice. It's good to serve a salad of seasonal vegetables.

How to cook mullet

High nutritional value and excellent taste contribute to the emergence of many mullet dishes. This type of fish can be cooked in different ways, but more often there are recipes for mullet that call for baking or frying the raw material. Smoked, salted and dried mullet is popular; various fish soups are also prepared from it. To reveal new facets of taste, the raw materials are pre-marinated, herbs and spices are used, and served with sauces. Fish is ideal with potatoes or other vegetables.

The method of preparation largely depends on the type of fish purchased. Large pelengas are often stuffed and baked. Please note that the head of a representative of this mullet family contains poison, so it must be cut off before heat treatment begins. Caspian varieties have higher fat content than Black Sea or Azov varieties. If you are watching your caloric intake, keep this point in mind.

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Cutlets

Mullet cutlets will be appreciated by a child who does not like fish in the usual sense.

Ingredients:

• 1.5 kg mullet, filleted,
• 200 g white bread,
• 300 g warmed milk,
• 100 g onions,
• 2 cloves of garlic,
• 1-2 eggs,
• 20 g salt,
• 10 g ground cumin,
• 300 g vegetable oil for frying.

Preparation:

1. Soak white bread or roll in slightly warmed milk. It is better to take old, dried bread.
2. Peel the onion and garlic and chop.
3. Grind the prepared fillet into a meat grinder.
4. Mix squeezed wheat bread, chopped onion, garlic, beat in eggs and add spices.
5. Add the prepared minced meat, add salt and knead thoroughly. Leave the prepared mixture to sit for 30 minutes.
6. Heat the vegetable oil and let it get hot. Pour in more oil so that you don’t have to add it later.
7. Form cutlets with wet hands and place in a hot frying pan.
8. Fry on each side until golden brown.

Greek mullet with onions and tomatoes in the oven

A very simple and quick dish to prepare (literally 20 minutes) and dinner is ready!

You will need:

• 1-2 pcs. – fish
• 1 PC. – medium lemon
• 10-15 gr. - olive oil
• 2 pcs. – bay leaves
• 2-3 pcs. – onions and tomatoes
• Salt, sweet paprika, fish seasoning set

You will need:

1. Clean the fish thoroughly, remove the head, fins and tail, and rinse well under cold water. To make the fish easy to clean, it must be doused with boiling water.

2. Cut the prepared mullet into large pieces, sprinkle with fresh lemon juice, add salt, all the spices, oil, and leave for marinating.

3. Cut onions and tomatoes into large half rings. Divide the vegetables into 3 parts.

4. Place one part of chopped onion on the bottom of a small clay pot, then tomatoes, then pieces of fish stuffed with the second part of vegetables, then bay leaves, onions and tomatoes. You can add a little cold water and brush the vegetables on top with a spoonful of sour cream. Cover the pot with a lid or foil.

5. Heat the oven to t=180 C, bake our fish in a pot for about 30 minutes.

Bon appetit!

Recipe Boiled mullet. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Boiled mullet”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of boiled mullet is 53.9 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.