Red mullet

Definition and stakes

A. V. Kirwan,  Host and Guest (1864)

“ Red mullet is only prime during the warm weather, and is best done en papillote. It may also be done en caisse aux fines herbes, à l’italienne, and à là Cardinale, but in no way is it so good as en papillote.
Mullet should never be drawn; it is sufficient to take out the gills, as the liver and trail are the best parts of the fish. When we know that Apicius spent £60,000 to vary the taste of sauces, we can well believe that a sum of £240 was given in the olden time, at Rome, for three mullets of a large size.
”
Source: Gutenberg

Spons' Household Manual

“ Mullet.—The red mullet, again, makes very little demand upon dexterity, nothing being requisite beyond a fair division, longitudinally, into 2 parts, if the fish be too large for one. The so-called liver, usually just visible under the opening of the gill, is a most precious morsel, and must fairly be apportioned, whilst the head itself presents much pretty picking, the brain not being the least. Small red mullet, however, besides being superior in quality to the large, have the advantage of forming just sufficient for a single portion. ”
Source: Gutenberg

A. V. Kirwan,  Host and Guest (1864)

“ Red Mullet.—This fish is called the woodcock of the sea. It is so choice in its food, that, like that bird, it is cooked without drawing. It is in prime season during the heats of summer, and is therefore difficult to obtain fresh. When the red mullet is first [107] taken out of the water, it is of an exquisite rose-colour, varying in lighter tints. When dead, and some time out of water, it assumes a brownish tinge; as it becomes more stale, the colour grows paler. Redness of the gills is in this, as in most other fish, a criterion of freshness. ”
Source: Gutenberg

Get perspective with Kwize: daily news enlightened by great literature