Grey Mullet
Mugil cephalus · flathead grey mullet · mulet cabot
Grey Mullet: what every chef needs to know
Open any well-stocked walk-in and chances are you will find Grey Mullet — a pelagic fish living in coastal and brackish water zones of tropical and temperate oceans worldwide. In the Mediterranean and Arab world, grey mullet is a popular fish; the roe sac (bottarga/poutargue) of the mullet is a prized delicacy. Grey mullet flesh is firm, moderately fatty, and has a robust flavour with a slightly earthy undertone, more pronounced than most white fish species. The fish is grilled, pan-fried, and cold-smoked. Bottarga di muggine (dried mullet roe) is a Sardinian and Sicilian speciality, finely grated over pasta or toast. In Dutch coastal fishing, grey mullet is also caught but is relatively unknown to consumers.
Grey Mullet: nutritional values per 100g (rauw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Grey Mullet: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
grilled harder marinated in chermoula of coriander, cumin, garlic and lemon, Noord-Afrikaans classic
grilled harder with rosemary, olive oil, garlic and Provencaalse herbs
grated harderikuit (bottarga) over roasted bread with olive oil and lemon
Grey Mullet: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
grill heel on high hitte with a kriss-krass snedepartroon; the firm huid protects the meat at directly hitte.
fry on skin in extra vergine olive oil; the firm structure makes harder suitable for a crispy velreactie.
cold smoking at 18°C provides a mild rooksmaak without cooking; the fish is than briefly warmtegaren necessary for food safety.
Grey Mullet: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Grey Mullet: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Grey mullet is available year-round in Mediterranean and tropical waters. In Northern Europe, the best period is autumn and early winter, when the fish carries fat-rich roe.
Grey Mullet: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Grey Mullet: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
dry Italian white wine based on Garganega with apple- and amandelnoten fits excellent at grilled harder and Mediterranean flavours
- Soave Classico DOC
- Soave Superiore DOCG
Greek white wine with volcanic minerality, high acidity and citrus notes That the robuste flavour of harder in balance houden
- Santorini PDO
- Assyrtiko IGP
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Grey Mullet
At what temperature should you store Grey Mullet?
Store Grey Mullet at 0-2°C on ice (fresh); -18°C (diepvries), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Grey Mullet professionally?
The primary professional technique for Grey Mullet is Grilling at 240°C for 5 min per kant. Always verify core temperature with a calibrated probe thermometer.
Does Grey Mullet contain allergens?
Grey Mullet contains: Fish. Declaration required under EU Regulation 1169/2011 Annex II.
What is the nutritional value of Grey Mullet?
Grey Mullet provides 117 kcal, 19.4g protein and 4.2g fat per 100g raw product. Source: NEVO 2021 (RIVM/WUR).
When is Grey Mullet in season?
Grey Mullet is in season in Northern Europe during Aug, Sep, Oct, Nov, Dec. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
