Wild fish caught in Atlantic, North-East
Many restaurants have a huge esteem for this fish. It has a dense and very white flesh. The famous Poutargue, also called white caviar, is made with its eggs. It has a pronounced taste and can be cooked grilled or roasted. We recomend cooking it whole as its flesh is very fragile.
The ratio between the weight of the whole fish and the fillets is 2.3, which means that for a fish of 500 g, you will get around 220g of fillets.
A fish of about 500g will be enough as a starter for 2 and a main course for 1.
Product Features: Whole or Filleted
French Name: Rouget (Mullus barbatus, Mullus surmuletus)