Quality mullet is easy to recognize. Fresh mullet never smells fishy, and the eyes should appear bright and clear, almost alive. The gills should be clean and the skin moist and with tightly adhering, shiny scales. Fresh mullet flesh will give slightly when you press it with a finger, then spring back into shape. When choosing mullet steaks or fillets, whether they’re fresh or previously frozen, look for moist, translucent (never dried out) flesh.
In the United States, the main commercial species are the striped mullet and the leaner silver mullet. Mullet is usually sold whole. French red mullet is actually goatfish, and Canadian mullet is a member of the sucker family.
The information presented in Health Notes is for informational purposes only. It is based on scientific studies (human, animal, or in vitro), clinical experience, or traditional usage as cited in each article. The results reported may not necessarily occur in all individuals.
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