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No relation to Red Mullet, Grey Mullet range from 450g to 3kg and have a similar appearance to Sea Bass but with larger scales. Fish caught out in the open sea can be great, but further inshore they can taste muddy, as they are bottom feeders. To remove this muddiness, soak whole scaled and gutted fish for 30 minutes in acidulated water (2 tbsp vinegar and 1 tbsp salt per litre). Ideal for cooking with strong flavours, and any Sea Bass recipe will work.
MCS has rated Thicklip Grey Mullet as 5 'Fish to avoid' and we do not sell it anymore. You can find out more here.