Photo from Kitsch and Classics
múgil común. OCast. muçola, Cat. llisa, mújol, L. Mugil auratus, Mugil chelo, Mugil saliens, Mugil capito, Eng. mullet (the Mugil auratus is the golden gray mullet, while the others are all called gray mullet). The name is applied to several species due to their similarities. They are abundant in the Mediterranean. Some may penetrate rivers and estuaries in small schools. They always swim close to the shore.
The Mugil auratus, Mugil capito and Mugil chelo are present on the English coasts. They are bony fish about seven decimeters long. They usually weigh five or six pounds but can be as heavy as 10 to 12 lbs. The body is cylindrical with moderate sized scales. The back is brown while the sides are gray. The stomach is silver. They have very small teeth. Their eyes are covered with a translucent membrane. On each side of the bronchial arch are a series of gill-rakers that strain the water and permit the fish to consume minute organic substances and silt from the bottom of the sea, detritus and plankton on the surface and worms and mollusks with water. The solids are left in a cavity for mastication. Like birds, the stomach is equipped with thick muscles to mash hard substances.
They spawn from July until October and reproduction is at its height during the second half of September. One female can produce 158,000 to 4,440,000 eggs. They hatch 24 hours after they are ffertilized. They can live for 9 to 10 years. The meat and the eggs are valued for their flavor. The meat is white and has a pleasant flavor similar to sea bass. See mújol. [Corbera. 1996:69; ES: Kuliev. Liza aurata. Jun 16, 02; ES: Kuliev. Liza salina. Jun 16, 02; ES: Lisa. Nov 3, 03; ES: Mullet. n/d; Villena/Brown. 1984:34:83:172; Villena/Calero. 2002:23a; and Villena/Saínz. 1969:139]
GRILLED MULLET ADAPTED FROM NOLA’S lxiii-2 LISA EN PARRILLAS
herbs such as dill, parsley and majaron
Clean the mullet and wash without scaling. Grease it and the grill with oil. Turn it frequently and grease it frequently.
Make your light sauce with orange juice, and oil, and salt (Nola adds water which is not necessary), and heat this in a pot and pour it over the fish when ready to serve.