The short answer to whether a mullet is a fish is a definitive yes; the term refers to a group of ray-finned fishes. Mullets are formally classified within the order Mugiliformes, but the name most commonly applies to the species comprising the family Mugilidae, which are known as the grey mullets. This family includes about 78 species across 26 genera.
Defining the Mullet: Classification and Key Characteristics
The taxonomy of the mullet centers on the family Mugilidae, distinguishing them from other fishes sometimes also called “mullets,” such as the unrelated red mullets. Grey mullets are identified by the presence of two entirely separate dorsal fins; the first is short and contains four stiff spines. Mullets possess a streamlined, fusiform body, supporting their reputation as strong swimmers.
Their heads are broad and flattened, ending in a small, triangular mouth that lacks prominent teeth. The body is covered in relatively large scales, giving them a generally silvery appearance with olive-green or grayish backs.
Their diet consists primarily of detritus, algae, diatoms, and small invertebrates, which they graze from the bottom substrate. This bottom-feeding behavior is facilitated by a muscular stomach and a complex pharynx that helps grind down ingested organic matter. The Striped Mullet (Mugil cephalus) is one of the most widely recognized and commercially important species.
Habitat and Geographic Distribution
Mullets are found globally in the coastal waters of tropical, subtropical, and temperate zones. This wide range includes the Atlantic, Pacific, and Indian Oceans, as well as the Mediterranean and Black Seas. They are typically found in shallow marine waters, but their defining ecological trait is their tolerance for varying salinity levels, known as euryhaline.
Mullets frequently inhabit estuaries, lagoons, coastal marshes, and brackish environments. Some species, including the Striped Mullet, migrate far into the lower reaches of rivers and spend significant time in pure freshwater. Adult mullets often form large schools near the surface over sandy or muddy bottoms, though they must migrate back to the sea to spawn.
Culinary Uses and Flavor Profile
Mullet has been a historically important food source, dating back to Roman times and ancient Egypt. The flesh is known for its relatively high oil content, which directly influences its flavor profile. The taste is strong, distinct, and savory, often carrying a pronounced “fishy” or earthy flavor.
This high fat content makes the fish well-suited for preservation methods like smoking and salting, though it is also commonly prepared by frying or grilling. In the Southern United States, fried mullet is a traditional dish. The oiliness helps the flesh remain moist during cooking.
Beyond the meat, the roe of the grey mullet is a highly prized delicacy, especially in Mediterranean cuisine, where it is known as bottarga. The roe sac is carefully removed, salted, pressed, and air-dried to create a firm, amber-colored product. Bottarga has an intense, savory umami flavor with a slightly nutty and briny finish, and it is often shaved or grated over pasta dishes and salads.