Mullus surmuletus
Fishing gear: Trawling and trammel net
Consumption season: July to November
Cooking: Its flesh is soft and delicate, very popular with children, it is a winner in casseroles. Smaller specimens can be cooked whole; a good option is to flour and fry them. Alternatively, this fish can be cooked whole in the oven, as the base of a good broth, and it is excellent for making rice dishes.
