12 



No. 13. RED MULLET. 



Mullns Inii'hittns, Linnaeus. 

 Mulliis siinnnlclns, Linnaeus. 



Usual extreme length : 15 inches. 



Description : The term " Red Mullet " is applied to two species 

 of fish, which differ too slightly to be distinguished in the 

 market. In both the body is rounded and covered with large 

 scales; the two dorsal fins are fairly short, the first weakly 

 spinous and the second soft ; the anal fin commences imme- 

 diately below the second dorsal. The head is of comparatively 

 large 'size, the eyes conspicuous, and the mouth situated on the 

 under surface. The lower jaw is furnished with a long stiff 

 barbel, which can be erected at will, and assists the fish in its 

 search after food on the bottom, this consisting of small 

 crustaceans, worms, etc. The coloration is very pleasing, con- 

 sisting in M. sunnuh'tus of varying shades of red, interspersed 

 with three to five yellow streaks passing down the sides. The 

 second species may be distinguished from its larger ally by the 

 absence of these bands. 



The Red Mullet spawns during the summer. 



Range: From Norway to Teneriffe, and throughout the Medi- 

 terranean. The Reel Mullet is nowhere abundant in British 

 seas, but is chiefly met with off the South and "West coasts. 



Remarks: -The Red Mullet has been held in high esteem as a food fish 

 certainly from Roman times, numerous references occurring in classical 

 authors of the sale of large examples at fabulous prices. 



Of recent years the quantity marketed in this country has been very 

 slight, a matter of a few hundred cwts. 



The Red Mullet possesses a characteristic flavour which gives it a 

 unique position amongst edible fishes ; it is popularly known as the 

 " Woodcock of the Sea," on account of the usual method of cookery, 

 which consists in baking the fish entire without removing the entrails. 



In the market, the real beaiity of this elegant species cannot be 

 appreciated, owing to the inhumane practice prevalent among fishermen 

 of de-scaling the fish alive in order to fix the characteristic colour. 



