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Red Mullet

It is said that this fish was so highly esteemed by the ancient Romans, that on one occasion a sum equivalent to pound 234 7s. 6d. was given for three. This high price was not paid on account of their edible value, but to gratify the artistic passion of those who loved to watch the beautiful changing colours of the dying fish. Red mullet is a fish quite different from and much superior to the grey mullet. It is dressed without being gutted, and on this account is sometimes spoken of as the sea-woodcock. It may be had all the year round, but it is in perfection only when the roe is forming--that is, during the heat of summer. The best mullet are those which are very red and short, with bright clear eyes and firm flesh. Unlike most fish, they are better for being kept a short time. They are seldom boiled, though they are frequently broiled, baked, and fried. In cleaning them it will be necessary only to scrape them lightly, and to pull out the gills, when as much of the inside as ought to be removed will come away with them. (See also MULLET, RED.)