There are two varieties of red mullet, the mud mullet (Mullus barbatus) and the red mullet (Mullus surmuletus), the red mullet being more appreciated for its diet of crustaceans, and for the method of capture (longline and trammel nets). It is a semi-fat, saltwater fish found at depths of up to 120 metres. It is highly valued in haute cuisine for its delicate flavour with hints of crustaceans. The great Ferrán Adriá began to use it in his cuisine, preparing iconic dishes such as “Salmonete Gaudí”.
