Photo from: patakon1
They go no further north than the Bay of Biscay as they frequent temperate and tropical regions. They are found in the Mediterranean, small lakes and estuaries. They tend to stay close to the shore in salt or brackish water grubbing for small animals, microscopic fish and other food.
As food, the meat of these fish is highly esteemed and was well liked in the Middle Ages.See lija, lisa and lisa and muyol.
[Benavides-Barajas. Nueva-Clásica. 1995:157; Corbera. 1998:274; Villena/Calero. 2002:23ª; and Villena/Saínz. 1969:139]
MULLET IN CASSEROLE ADAPTED FROM NOLA lxiii-3 LISA EN CAZUELA
2 tbsp oil
salt to taste
½ tsp white pepper
herbs and spices (optional):
1 tsp each of chopped rosemary, thyme and dill
½ tsp turmeric
1 tbsp each of ginger scrapings, chopped cilantro leaves and chopped basil
juice from 1 lemon
1 c rice (optional)
½ tbsp lard or butter (for rice)
PREHEAT OVEN TO 450ºF/230ºC (heat 20 minutes prior to adding the fish)
Wash and clean a mullet. Oil a casserole and add the mullet. Sprinkl with spices and finely chopped herbs.
If the mullet if large, chop into pieces. Roast until done, about 15 minutes. Garnish at will.
Serve with rice if desired in which case mix the rice with ½ tbsp. lard.