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Frozen Grey Mullet Gutted
Our frozen grey mullet (Mugil cephalus) is expertly gutted and cleaned within hours of harvest, removing all internal organs to eliminate any bitter or earthy notes that may linger from the digestive tract. Sourced from open‑sea fisheries in the North Atlantic, these medium‑sized fish are hand‑selected for uniform weight (400‑600g) and vibrant silver skin. The gutting process is performed by skilled technicians, who also rinse the abdominal cavity thoroughly under chilled ozonated water, ensuring zero residual impurities or blood clots. Each fish is then blast‑frozen at ‑35°C within 90 minutes of processing, sealing in the firm, lean flesh and delicate marine sweetness. Gutted grey mullet offers unmatched convenience – ready to be stuffed with herbs and lemon, pan‑roasted, or baked without the messy prep. Its dense, white fillets hold together beautifully during cooking, making it ideal for Mediterranean and Asian recipes alike. The roe (egg sacs) is carefully removed during gutting and can be supplied separately upon request, offering an additional gourmet ingredient for bottarga production. Packed in 10kg master cartons with minimal glaze (≤8%), our product maintains prime quality for 18 months at ‑18°C, satisfying both retail and foodservice demands.
Distinctive Characteristics
Frozen Grey Mullet Gutted offers a lean, protein-rich option with a valuable nutrient profile
Lean Protein Source
Provides 23g of high-quality protein per 100g, supporting muscle maintenance and repair, with a moderate fat content of 4g.
Heart-Healthy Lipids
Contains beneficial Omega-3 fatty acids, which contribute to cardiovascular health and possess anti-inflammatory properties.
Rich in B-Vitamins & Minerals
An excellent source of Vitamin B12 and B6, crucial for energy metabolism and neurological function. It is also rich in Selenium and Phosphorous, essential for antioxidant defense and bone health.
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FAQ
FAQ
01.Does gutting remove the silver skin, and do I need to scale the fish before cooking?
A1: Gutting only removes the internal organs – the scales and silver skin remain intact. Grey mullet has small, edible scales that become delightfully crispy when fried or grilled, so scaling is optional. For steaming or poaching, you may prefer to scale it for a smoother mouthfeel – a simple scrape with a knife removes them easily.
02.I notice a dark lining inside the belly cavity – is it normal, and should I remove it?
A2: Yes, a thin black or dark grey peritoneal membrane is natural in grey mullet. While it is edible, some cooks remove it to avoid any residual bitterness – simply peel it off with your fingers or scrape it away under running water. Our cleaning process removes most of it, but a slight trace may remain, and it is harmless.
03.Can I cook the fish with the roe left inside if it wasn't removed?
A3: Our standard gutting process removes the roe (egg sacs) during processing – they are not left inside. If you specifically wish to cook the fish with roe intact, please request "ungutted" or "with roe" when ordering. We do offer the roe separately as a premium product, often used for salted bottarga.
04.Does gutting reduce the cooking time compared to whole ungutted fish?
A4: Gutting itself does not drastically change cooking time, but because the belly cavity is open, heat penetrates more evenly, reducing oven or grill time by about 5‑10% compared to a whole ungutted fish of the same weight. For a 500g gutted grey mullet, bake at 200°C for 18‑20 minutes (versus 22‑25 minutes for ungutted).
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