Proteins

Grey Mullet (Bouri)

Mild estuary fish grilled or baked whole across the Mediterranean and Middle East.

Grey mullet is a silvery coastal and estuary fish with firm, mildly flavored white flesh. Known as bouri in the Levant and North Africa, it is grilled, baked whole, or salted; its roe is also cured into bottarga. It pairs well with lemon, garlic and olive oil.

Grey Mullet (Mugil cephalus), known as bouri throughout the Eastern Mediterranean and Israel, is one of the oldest fish in human cultivation—the Romans practiced mullet aquaculture as early as the first century, valuing both the flesh and the prized roe they called ova tauri, or 'bull's eggs.' Today, most commercial supply comes from Mediterranean and Black Sea fisheries, with significant aquaculture production in Israel, Turkey, Egypt, and Taiwan, where the fish's remarkable tolerance for varying salinity makes estuarine farming practical. The flesh is often dismissed as humble compared to more celebrated Mediterranean fish, but this assessment misses the point: properly prepared—grilled whole over charcoal with nothing more than olive oil, lemon, and sea salt—grey mullet holds its own against any fish in the sea. Its moderate fat content keeps the flesh moist through cooking, delivering a mild, slightly sweet flavor with fine flakes and medium-firm texture. Most importantly, the roe sac is not a byproduct to discard: when cured into bottarga (or boutargue), it becomes one of the Mediterranean coast's most treasured ingredients, particularly the Sardinian and Sicilian varieties of bottarga di muggine.

Measured in: g
Storage: Fridge

Allergens

Fish

Types & varieties

Striped Mullet (Mugil cephalus)

Most common species; silvery body with distinctive dark horizontal stripes; the primary source of bottarga

White Mullet (Mugil curema)

Smaller, more tropical; common in the Americas and West Africa

Thicklip Mullet (Chelon labrosus)

Distinguished by notably thick upper lip; common in Eastern Atlantic and Mediterranean

Golden Mullet (Liza aurata)

Smaller species; occasional bycatch; less commercially significant

The Roe: Bottarga

Do not discard the roe. In many markets, particularly in Italy, Greece, and North Africa, the cured roe sac commands a higher price than the fish itself. Italian bottarga di muggine from Sardinia and Sicily are the benchmarks—firm, orange-gold lobes wrapped in beeswax or vacuum-sealed. The Romans called it ova tauri (bull's eggs) and considered it a delicacy fit for emperors. To use bottarga, shave paper-thin slices over pasta, salads, or simply over bread and butter. For a more pronounced flavor, toast shavings briefly in a dry pan until fragrant. In Tunisia and Libya, a similar product called poutargue is pressed into rounds rather than lobes.

Common uses

Grilled whole with olive oil, lemon, and herbs—the primary Mediterranean preparationBaked whole with tomatoes, onions, and white winePan-fried or sautéed as fillets or steaksSalted, dried, and smoked preparations (bougrasiccio)Fish soups, stews, and cioppino-style dishesStuffed whole with herbs, lemon, and breadcrumbsCured roe (bottarga) shaved over pasta, salads, or breadIn Israeli cuisine, grilled whole with tahini and herb sauces

Tips & pitfalls

Select fish with clear, bulging eyes and bright red or pink gills—avoid fish with sunken eyes or a strong fishy odor
Scale thoroughly before cooking, especially for whole preparations—a spoon or specialized scaler works efficiently against the grain
Score the fish on both sides before grilling to allow fat and seasonings to penetrate and prevent curling
Leave the skin on during cooking—it protects the flesh and becomes pleasantly crisp when grilled
The pin bones are numerous but small—use tweezers or a dedicated boning technique for filleted preparations
Do not overcook—mullet turns dry and tough past medium doneness, approximately 10 minutes per inch of thickness at medium-high heat
Bottarga should be shaved or grated over dishes—toast it briefly in a dry pan to intensify the flavor before serving
Common mistake: over-marinating—the fish's natural oiliness causes it to absorb strong flavors too readily; 30 minutes maximum in acidic marinades
For grilling whole, stuff the cavity with lemon slices and fresh herbs rather than heavy bread stuffings
When purchasing for bottarga, seek firm, orange-gold roe sacs; pale or soft roe indicates poor quality or improper handling

Nutrition

117kcal

Energy

490 kJ · per 100 g

Where the calories come from

Protein 69%Carbs 0%Fat 31%

Protein

19.4g

39% DV

Carbs

0% DV

Fat

3.8g

5% DV

Fiber

0% DV

Sugars

of which

Sodium

65mg

3% DV

Notable micronutrients

Selenium66% DV

Niacin (B3)33% DV

Vitamin B625% DV

Phosphorus18% DV

Vitamin B129% DV

Vitamin D8% DV

Source · USDA FoodData Central · approx. Fish, mullet, striped, raw

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In the shops

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Good to know

Scientific Name: Mugil cephalus (Striped Mullet); Mugil curema (White Mullet)
Origin: Mediterranean Sea, Black Sea, Atlantic coast; widely naturalized
Habitat: Coastal waters, estuaries; enters freshwater; highly adaptable
Season: Peak October–February; year-round from aquaculture
Typical Size: 30–60 cm (12–24 in); 0.5–2 kg (1–4 lbs)
Flavor Profile: Mild, slightly sweet; medium-firm flesh with fine flakes; not dry
Fat Content: Moderate; 3–8% depending on season and source
Texture: Medium-firm; pin bones present; scales typically removed before cooking
Yield: Approximately 45–50% edible flesh when filleted
Storage: Refrigerate on ice; use within 1–2 days. Freeze at 0°F (-18°C) for up to 3 months
Key Product: Bottarga (boutargue) — cured, pressed roe; prized throughout the Mediterranean

Substitutes

Sea Bream (Daurade/Orata) — Similar mild flavor and texture; slightly higher fat content; best for grilling and baking
Sea Bass (Branzino/Loup de Mer) — Comparable mildness and flaky texture; firmer flesh; ideal for whole preparations
Red Mullet (Surmullet) — More flavorful and prized; use 1:1 but expect a stronger fish taste
Red Snapper — Firm, mild white fish; excellent for baking and pan-roasting
Cod — Milder flavor; better for soups and stews where it benefits from cooking liquid