Quality mullet is easy to recognize. Fresh mullet never smells fishy, and the eyes should appear bright and clear, almost alive. The gills should be clean and the skin moist and with tightly adhering, shiny scales. Fresh mullet flesh will give slightly when you press it with a finger, then spring back into shape. When choosing mullet steaks or fillets, whether they’re fresh or previously frozen, look for moist, translucent (never dried out) flesh.
In the United States, the main commercial species are the striped mullet and the leaner silver mullet. Mullet is usually sold whole. French red mullet is actually goatfish, and Canadian mullet is a member of the sucker family.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.