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The white mullet is an Atlantic and Pacific fish mainly found on American coasts. In the Western Atlantic it ranges from Argentina to Cape Cod and rarely even up to Nova Scotia. In the Eastern Atlantic it occurs from Namibia to Senegal, and in the Eastern Pacific from Chile to the Gulf of California. [2]
A fish sauce, called kôechiap in Hokkien Chinese, might be the precursor of ketchup. [9] [1]: 233 By 50-100 BC, demand for fish sauces and fish pastes in China had fallen drastically, with fermented bean products becoming a major trade commodity. Fish sauce, however, developed massive popularity in Southeast Asia.
A common noticeable behaviour in mullet is the tendency to leap out of the water. There are two distinguishable types of leaps: a straight, clean slice out of the water to escape predators and a slower, lower jump while turning to its side that results in a larger, more distinguishable, splash.
Eoran (Korean: 어란; Hanja: 魚卵) is fish roe such as mullet- or croaker-roe that is marinated in soy sauce while still in the ovary and then half-dried in the sun. [1] It is considered a delicacy in Korean cuisine. [2]
Bokkoms (or bokkems) is whole, salted and dried mullet (more specifically the Southern mullet, Chelon richardsonii, a type of fish commonly known in the Western Cape of South Africa as "harders"), [1] [2] and is a well-known delicacy from the West Coast region of South Africa. This salted fish is dried in the sun and wind and is eaten after ...
Taramasalata or taramosalata (Greek: ταραμοσαλάτα; from taramás 'fish roe' < Turkish: tarama [1] + Greek: saláta 'salad' < Italian: insalata [2]) is a meze made from tarama, the salted and cured roe (colloquially referred to as caviar) of the cod, carp, or grey mullet mixed with olive oil, lemon juice, and a starchy base of bread or potatoes, or sometimes almonds.
Fried mullet is most popular, but smoked, baked, and canned mullet are also eaten. Local fishermen usually catch mullet in a castnet, though most use a land-based seine net. Mullet is a delicacy in this area and is most often consumed in the home. Mullet are usually filleted, and the remaining frames used for fish stock in chowders and stews. [10]
Mugil curema Valenciennes, 1836 (White mullet) Mugil curvidens Valenciennes, 1836 (Dwarf mullet) Mugil gaimardianus Desmarest, 1831 (Redeye mullet) Mugil galapagensis Ebeling, 1961 (Galapagos mullet) Mugil hospes D. S. Jordan & Culver, 1895 (Hospe mullet) Mugil incilis Hancock, 1830 (Parassi mullet) Mugil liza Valenciennes, 1836 (Lebranche mullet)