Name: China BQF Gutted Grey Mullet Manufacturers, Suppliers - Factory Direct Wholesale - Changshion Foods
Brand: Changshion
SKU: 300614333

Description

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Product Parameters

BQF Gutted Grey Mullet
Scientific Name	Mugil Cephalus
Common Names	Grey Mullet, Flathead Mullet, Sea Mullet
Form	Whole Round (Gilled & Gutted): The most common form, often scaled and cleaned for convenience . Fillets (Skinless/Boneless): Pre-cut for immediate use, offering high yield and minimal waste . Steaks: Cross-sectional cuts (approx. 1-inch thick) including the backbone, ideal for grilling and broiling .
Size Grade	Typically available from 450g up to 3kg for whole fish
Common Packaging	10kg/ctn or customized
Freezing Methods	Land-frozen
Payment Term	By TT
Leading Time	Within 7days after deposit
Origin	China
Expiration Date	Valid for 24 months from the date of production
Usage	Let it thaw naturally before processing
Direction	Make sure to cook thoroughly before eating
Keep Frozen at -18℃ or below

Video Description

Culinary Applications

The Delicacy: Mullet Roe (Bottarga/Wuyuzi)

The roe sacs are carefully removed, salted, pressed, and air-dried for several weeks. The result is a firm, dense block that is grated over pasta (spaghetti alla bottarga), sliced thinly with olive oil and lemon, or used to add umami depth to sauces and salads.

Mediterranean Grilling or Baking

Whole fish or thick steaks are ideal for the grill or oven. Stuff the cavity with aromatics like garlic, fennel, and citrus. The firm flesh holds up to high heat, developing a crisp skin while staying moist inside.

Asian Steaming & Frying

In Singapore and other parts of Asia, it is simply steamed with ginger and soy sauce to highlight its freshness . It is also excellent pan-fried or deep-fried until crispy.

Smoking

The high fat content makes Grey Mullet perfect for both hot and cold smoking, transforming it into a gourmet product with a dense, smoky flavor.

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FAQ

01.Is there a bloodline in grey mullet, and should I remove it for a milder taste?

Grey mullet has a distinct dark bloodline running along the backbone, which can have a slightly strong, metallic flavour. For the mildest taste, we recommend removing it after cooking – it lifts away easily with a fork once the fish is done. Alternatively, you can cut it out before cooking, but this may slightly reduce fillet yield.

02.Can I stuff the gutted fish straight away, or do I need to make additional incisions?

The gutted cavity is fully open and ready for stuffing – simply pat the inside dry with paper towels, season the cavity, and pack with your chosen filling (e.g., garlic, herbs, lemon slices, or breadcrumbs). No extra incisions are needed. For a 500g fish, the cavity can comfortably hold 50‑80g of stuffing. Tie the belly closed with kitchen twine if desired.

03.How can I prevent grey mullet from becoming dry during cooking, especially since it is a lean fish?

Grey mullet is naturally low in fat, so it can dry out quickly if overcooked. To keep it moist and succulent, we recommend: (1) Brush the skin and cavity generously with olive oil, melted butter, or a flavoured oil before cooking – this adds both moisture and flavour. (2) Cook with added liquid – wrap the fish in foil or parchment paper with a splash of white wine, lemon juice, or fish stock, then bake or grill – the steam will baste the fish from inside. (3) Baste regularly during pan‑frying – after crisping the skin, reduce the heat and add a knob of butter, then spoon it over the flesh as it finishes. (4) Avoid overcooking – grey mullet is done when the flesh turns opaque and flakes easily with a fork, but still looks slightly moist at the thickest part. Always let the fish rest for 3‑5 minutes after cooking – this allows the juices to redistribute throughout the meat.

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