We are grateful to Great British Chefs for offering their hints and tips on cooking red mullet – a fish which deserves more attention in the UK and which is much loved on the continent. You can read it as part of ClientEarth’s Fish of the Fortnight series on the Hot Air blog.
“Rarely will you hear someone say they’re popping down the local chippie for a red mullet and chips, or that they got up extra early to buy some red mullet at the local fishmongers.”
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