Scandinavian Grey Mullet

0
4683

Grey mullet (Chelon abrosus) is a recent introduction in northern waters. The warm water around the power stations and the general warming of the seas are responsible for having provided breeding ground for this delicious vegetarian fish that eventually grows to a huge size, serving up to 12 people.

The fish has no teeth, just soft kissable lips, as it’s a grazer of soft seaweeds. This makes it almost impossible to catch on a rod; whereas a net close to the shore is ideal. It can grow to an impressive 80cm, but most grey mullets are much smaller.

Scandinavian Grey Mullet
Grey mullet

Appearance and taste
The fish is covered in huge silver coin scales that need to come off before you cut it open. It’s easy to do yourself, or you can have the fishmonger do it for you. The flesh is white, flaky, sweet flavored, and so dense it will stick together even if grilled whole or in fillets. The flesh is fatty and rich in omega 3 fatty acids.

Culinary uses
Grey mullet has much of the same qualities as wild salmon, even if it’s not quite so fatty, and you can cook it instead of salmon, in every way you wish. It’s not farmed, and is a much better choice than farmed conventional salmon.

Scandinavian Grey Mullet
Vegetarian grey mullet

Grey mullet gas been a favorite fish for grilling whole in its home in southern European waters for millennia, but fits naturally into the northern repertoire of serving fish with spiky horseradish, or pickled cucumber salad. The bones and head are very good for fish soup.

Scandinavian Grey Mullet
Grey mullet dish

The flesh will cook to an almost lobster-like firmness if cut into dice or strips and added at the last moment to the soup. But the preparation that will show of the mullet in all its glory is when fried crisp on the grill or in a pan. The skin is delicious and so is the flesh underneath.

It’s essential that grey mullet is not overcooked, either way you choose to cook it. It is extremely filling and 250g fish on the bone is enough for one serving. When the flesh is just firm, and it’s still little pink in the middle, or by the bone it’s cooked. Longer, and it will dry up, and what a shame that would be.

Scandinavian Grey Mullet
Grey mullet for lunch

Gravad with dill, or baked in slices on a plate are also very good ways to eat the fish, and prepared as the fried Mackerel with gooseberries, or with a rhubarb compote; new potatoes are perfect with grey mullet. The frying and the butter/olive oil works miracles.

Fried pieces of grey mullet are delicious when soused, like herring, and if it’s served with cucumber salad, you can pair the two in a deep dish and eat it for lunch the day after, with toasted rye bread.

Scandinavian Grey Mullet, written by Tor Kjolberg

Related:
Scandinavian Monkfish
Scandinavian Garfish

Previous articleOld Times at Bellevue Beach in Copenhagen
Next articleNorway’s Maritime “Information Highway”
Avatar photo
Journalist, PR and marketing consultant Tor Kjolberg has several degrees in marketing management. He started out as a marketing manager in Scandinavian companies and his last engagement before going solo was as director in one of Norway’s largest corporations. Tor realized early on that writing engaging stories was more efficient and far cheaper than paying for ads. He wrote hundreds of articles on products and services offered by the companies he worked for. Thus, he was attuned to the fact that storytelling was his passion.