Distinguished from other mullets by its silver-olive body, large dark-edged scales, black pectoral (side) fins and almost straight (not forked) tail. Available wild-caught, it is a free-swimming marine fish found around the northern coast from Shark Bay (WA) to the Queensland-NSW border, often in very shallow tropical waters near the surface and also common offshore near islands and reefs. It is caught mainly off the Queensland coast, using beach seines.

DIVE DEEPER

COMMERCIAL NAME

Diamondscale Mullet

Method of Capture

Region

Other names

Diamondscaled Mullet, Blackfin Mullet, Diamond-scaled Mullet, Diamond-scale Grey Mullet, Diamond-scaled Grey Mullet, Large-scale Mullet, Large-scaled Mullet, Large Scale-finned Mullet, Long-scaled Mullet, Squaretail Mullet, Supertail Mullet, Yellowtail Mullet.

Scientific Family

Mugilidae (Mullets).

Seasonality

Available year round, though supply can be limited from July to December.

Size

Commonly 400g-1.5kg and 30-50cm, but can grow to 55cm and 5.5kg.

Price range

Low priced, though commands a better price than other Mullets.

Alternative Species

Other Mullets, Australian Salmon, Eel, Pilchard, Shark Mackerel, Tailor, Trevally.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Usually sold as skinned fillets. Look for pale pinkish, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell.

STORAGE TIPS

Make sure whole fish is scaled, gilled, gutted and cleaned thoroughly (remove stomach lining and any fat along the stomach wall). Wrap in plastic wrap or place in an airtight container. Refrigerate for up to 2 days or freeze for up to 3 months below -18ºC.

COOKING TIPS

Average yield is 45%. Has a strong flavour, oily, moist, soft-medium textured flesh with few bones, which are easily removed. It is best to remove the skin, as well as the fatty tissue immediately under the skin, to give a milder flavour. Completely remove the lining of the stomach cavity and scrape away any fat along the cavity wall.

COOKING METHODS

Bake, grill, barbecue, smoke (especially roe and milt, which are highly-prized in Japan), pickle. The strong-flavoured flesh works well in fish pastes and pâté.

Flavour pairings

Balsamic vinegar, caraway, chermoula, citrus, cumin, curry pastes, garlic, fennel, fenugreek, ginger, herbs (such as coriander, dill, oregano, rosemary, sage, French tarragon, thyme), mushrooms, olive oil, olives, onion, tamarind, tomato, vinegar, wine, and other strong flavours.

IMPORTS

None (due to its low price).

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INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.