This white, flaky-textured fish has an exquisite taste that takes well to robust Mediterranean flavours and herbs
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Good Food know-how
Whole red mullet – as well as sea bream, sea bass and other more exotic species – are often sold with their scales on. First trim the sharp fins away with scissors, then put the fish into a large plastic bag to stop the scales flying everywhere. Lay the fish on a board and, working with your hands inside the bag, run the back of a knife from tail to head to flick away the scales. The skin of red mullet is attractive and edible.