Dishes with red mullet: 7 delicious homemade recipes

They say that even the fat of the red mullet has a pleasant, special smell.
To choose a red mullet, pay attention to the firmness of its back (when pressed with a finger, a fresh specimen springs back into shape), the smell (it should not be sharp), the presence of the barbels, and the transparency and "clarity" of the eyes.
The main season of the sultanka (as the Turks named it for its splendid barbels) is autumn. It is plump and sweet.
The tastiest is fried barbounia (as the Greeks call it). The scales are cleaned, the carcasses are laid out in a pan with olive oil, and served with olives. The fish is also placed in the pan not on its side but standing on its belly, tightly against one another, covered with a lid, and simmered over medium heat until the eyes turn white. Tasty and homey.
It is also used to make fish soup. The fish soup turns out amazing! The best broth comes from five kinds of sea creatures — red mullet, perch, ruffe, flatfish, and horse mackerel.
In Greece, barbounia tops the menu of every tavern. It is deep-fried and grilled. In the oven it is baked in tomato sauce — you get a beautiful red crust, striking for serving. This cooking option can be used for a delicious home celebration.