| ≥1 piece |
Red mullet is highly prized in Turkish cuisine. As it thrives in colder, deeper waters, the best red mullet are caught in the Aegean and Mediterranean seas. They are a lovely reddish color similar to red snapper, and have an earthy, ever-so-slightly bitter taste.
Some people prefer red mullet fried, but the most popular way to serve it in Turkish cuisine is 'pilaki' (pih-LAHK-ee)-style. 'Pilaki' refers to a method of cooking common in Turkish and Greek cuisine characterized by the use of garlic, fresh herbs, carrots, spices and tomato.
If you're eating out, ask for 'barbunya pilaki,' and you'll get a wonderful, frangrant platter of red mullet cooked in its own juices with all of the above.