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Red mullet
Red mullet
Red mullet
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Red mullet
Scientific classificationEdit this classification
Kingdom: Animalia
Phylum: Chordata
Class: Actinopterygii
Order: Syngnathiformes
Family: Mullidae
Genus: Mullus
Red mullet species

The red mullets or surmullets are two species of goatfish, Mullus barbatus and Mullus surmuletus, found in the Mediterranean Sea, east North Atlantic Ocean, and the Black Sea. Both "red mullet" and "surmullet" can also refer to the Mullidae in general.

Classification

[edit]

Though they can easily be distinguished—M. surmuletus has a striped first dorsal fin—their common names overlap in many of the languages of the region. In English, M. surmuletus is sometimes called the striped red mullet. Despite the English name "red mullet", these fishes of the goatfish family Mullidae are not closely related to many other species called "mullet", which are members of the grey mullet family Mugilidae. The word "surmullet" comes from the French, and ultimately probably from a Germanic root "sor" 'reddish brown'.[1]

Cultural impact

[edit]
See also: Hecate § Sacred animals
Rouget et Anguille, by Édouard Manet (1864).

They are both favored delicacies in the Mediterranean, and in antiquity were "one of the most famous and valued fish". They are very similar, and cooked in the same ways. M. surmuletus is perhaps somewhat more prized.[2] The ancient Romans reared them in ponds where they were attended and caressed by their owners, and taught to come to be fed at the sound of the voice or bell of the keeper. Specimens were sometimes sold for their weight in silver. Pliny cites a case in which a large sum was paid for a single fish, and an extraordinary expenditure of time was lavished upon these slow-learning pets. Juvenal and other satirists descanted upon the height to which the pursuit of this luxury was carried as a type of extravagance.[3] The statesman Titus Annius Milo, exiled to Marseille in 52 B.C., joked that he would have no regrets as long as he could eat the delicious red mullet of Marseille.

Claudius Aelianus in his On the Nature of Animals, writes that the species is sacred to the Greek agricultural goddess Demeter. "At Eleusis it [the Red Mullet] is held in honour by the initiated, and of this honour two accounts are given. Some say, it is because it gives birth three times in a year; others, because it eats the Sea-Hare, which is deadly to man."[4] The red mullet was also significant in the cult of the witch goddess Hecate.

References

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Notes

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Red mullet

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from Grokipedia
The red mullet (Mullus surmuletus), also known as the or surmullet, is a demersal marine belonging to the family Mullidae, characterized by its body covered in reddish scales with distinctive longitudinal red and brown stripes, a pair of long chin barbels used for , and two separate dorsal fins—the first marked with dark spots. It typically reaches a maximum length of 40 cm (standard length) and weight of 1 kg, with common sizes around 25 cm, and matures at about 16 cm. Native to the eastern from southward to and the , as well as the entire and , this subtropical inhabits coastal waters over sandy, muddy, or rocky bottoms, primarily at depths between 5 and 100 m (though recorded up to 409 m). In the northeastern Atlantic, it is more abundant in southern regions, such as the and southern coasts of the , where it occasionally migrates northward into the during warmer periods. Due to warming, its abundance has been increasing in the and northern range since the . Ecologically, M. surmuletus is oceanodromous and feeds on benthic including shrimps, amphipods, polychaetes, mollusks, and small fishes, using its barbels to probe sediments; it spawns pelagically from May to July, with eggs and larvae drifting in the . The species is classified as Least Concern by the IUCN due to its wide distribution, with populations increasing in the northeast Atlantic due to warming temperatures but declining in parts of the Mediterranean from (assessed 2014). Commercially significant in fisheries across its range, the red mullet is caught using trawls and gillnets and is highly valued for its delicate flavor, marketed fresh or frozen for preparation methods such as , , or ; it also supports recreational .

Taxonomy

Classification

The red mullet (Mullus surmuletus Linnaeus, 1758) belongs to the family Mullidae, known as goatfishes, within the ray-finned fishes. Its taxonomic hierarchy is as follows: Kingdom Animalia, Phylum Chordata, Class Actinopterygii, Order Perciformes (reclassified as in recent phylogenetic studies based on molecular data). Family Mullidae, Mullus. The two primary species commonly referred to as red mullets are Mullus surmuletus (striped red mullet) and Mullus barbatus (common red mullet or golden red mullet). Mullus surmuletus is distinguished by the presence of longitudinal stripes along its body, whereas Mullus barbatus lacks these markings. Historical naming includes synonymy such as Mullus barbatus ponticus Essipov, 1927, sometimes recognized as a subspecies restricted to the and Sea populations of M. barbatus, reflecting regional morphological variations, though its validity is uncertain per recent studies (as of 2024). Within the family Mullidae, which comprises approximately 104 species across six genera, the genus Mullus is positioned in a monophyletic alongside genera such as Pseudupeneus and Parupeneus, based on mitogenomic and ultraconserved element analyses; however, only M. surmuletus and M. barbatus are typically termed "red mullets" due to their coloration and commercial importance in temperate waters.

The name "red mullet" derives from the Latin term mullus, which referred to a red-colored prized in and accounts. This term, used by writers such as in his Naturalis Historia, likely originated from the Greek myllos, denoting a Pontic with hues, and was associated with the vibrant coloration of species like Mullus barbatus and Mullus surmuletus. The prefix "red" in English nomenclature explicitly highlights the species' distinctive pinkish-red scales and fins, distinguishing it from other mullets. In European languages, variations reflect both color and . The term "surmullet," specifically applied to M. surmuletus, stems from the French surmulet, a compound of sormulet where sor (or sur) means "reddish brown" and mulet denotes "mullet," emphasizing the deeper red tones compared to the plainer M. barbatus. Similarly, "goatfish," the common English name for the family Mullidae, arises from the two chin barbels that protrude like a goat's , aiding in foraging by probing sediments. These barbels, chemosensory structures, underscore the fish's bottom-dwelling habits. Regional nomenclature often ties to Mediterranean fishing traditions, where the has long been a dietary staple. In Italian, it is known as triglia (from ancient triglē, possibly alluding to its three annual spawnings), with subtypes like triglia di scoglio for rocky-dwellers, reflecting localized harvesting practices along coastal regions. In French, rouget (meaning "red") or rouget-barbet (barbet for the barbels) highlights its culinary prominence in Provençal cuisine. Such names illustrate cultural adaptations in naming based on appearance and ecology across communities. Historically, "mullet" has caused nomenclature confusion with the unrelated grey mullets of the family , which share a similar name but differ in body shape, habitat, and feeding (herbivorous vs. carnivorous). In English-speaking regions, "mullet" alone often implies , necessitating qualifiers like "" for Mullidae to avoid misidentification in trade and literature. This distinction clarifies that red mullets are true goatfishes, not the silvery, migratory Mugil species.

Description

Physical characteristics

The red mullet (Mullus surmuletus) exhibits an elongated, body shape that facilitates efficient swimming and maneuvering over sandy or muddy substrates. This streamlined form is typical of the Mullidae family and supports the ' benthic lifestyle. The body is covered with large, scales, providing flexibility and protection, while a complete runs along the flanks, comprising 33–37 scales to aid in sensory perception of water movements. A defining anatomical feature is the pair of long, mobile chin barbels, a hallmark trait of the Mullidae, which extend from the lower and function in detecting prey buried in sediment through chemosensory and mechanosensory capabilities. The head is relatively steep with a terminal mouth armed with small, villiform teeth suited for grasping small ; the upper jaw lacks prominent teeth, but the and bear . The operculum is smooth, lacking strong spines, though a subtle may be present. The fins are distinctly structured for stability and propulsion: two separate dorsal fins are present, with the anterior consisting of 7–8 flexible spines and the posterior having 1 spine followed by 7–8 soft rays. The anal fin mirrors the second dorsal in configuration, featuring 1–2 spines and 7–8 soft rays, while the pectoral are elongated and reach beyond the pelvic fin origin. Sexual dimorphism manifests primarily in size and coloration, with females attaining larger maximum lengths than males (up to 40 cm versus around 30 cm) and males displaying heightened red pigmentation intensity during the breeding period to attract mates.

Size and coloration

The red mullet (Mullus surmuletus) exhibits moderate sizes typical of demersal goatfishes. It reaches a maximum standard length of 40 cm, with common lengths around 25 cm SL. Adult individuals typically measure 20-25 cm in standard length, reflecting their exploitation in coastal fisheries. Growth is rapid during the first year, with juveniles reaching 10-15 cm in length, often about one-third of their asymptotic size, before slowing in subsequent years. It attains sexual maturity at about 16 cm standard length, typically by age 1, and has a lifespan of 5-11 years, with maximum ages reported up to 11 years in validated otolith studies. Coloration serves as a key identifying feature, with a golden-yellow body accented by two prominent longitudinal red stripes along the sides and a white belly, with the first bearing dark markings. Color intensity can vary, intensifying during the spawning period due to expansion. Juveniles are generally paler than adults, with less vibrant hues that brighten as they mature. Post-mortem, the vivid reds and yellows commonly fade in fisheries catches, a change attributed to degradation in stored specimens.

Distribution and habitat

Geographic range

The red mullet (Mullus surmuletus), also known as the or surmullet, has a geographic range across the eastern , extending from southward to and the , encompassing the entire and the . It is sometimes confused with the closely related Mullus barbatus (another species in the same family with overlapping distribution), but the two exhibit preferences for distinct thermal regimes. This species is more abundant in cooler northern waters within its range, such as the , , and southern margins of the . Rare vagrants occur in the , where it migrates northward from the during warmer periods. Historical shifts in distribution have been observed since the mid-20th century, with range expansions northward into the linked to warming sea temperatures driven by . For instance, abundance of M. surmuletus has increased markedly in the eastern and southern since the , indicating poleward population shifts. These changes have facilitated greater connectivity between Atlantic and stocks. Subpopulations exhibit genetic structuring within the broader range, such as in the Aegean Sea, reflecting localized adaptations and barriers to dispersal. These subpopulations contribute to the overall resilience of red mullet distributions amid environmental variability.

Environmental preferences

The red mullet (Mullus surmuletus) is a demersal species that leads a benthic lifestyle, primarily inhabiting sandy, muddy, gravelly, and soft bottoms, as well as broken or rough grounds and occasionally rocky reefs. It is typically found at depths ranging from 5 to 409 m, though commonly between 5 and 60 m, with optimal ranges of 10 to 100 m in many regions. Juveniles occupy shallower coastal waters, often from 3 to 20 m, while adults tend to inhabit deeper offshore areas up to 200 m or more. This species prefers temperate to subtropical marine waters, with recorded bottom temperatures ranging from 7 to 16.1°C (mean 10.2°C), though it accommodates elevated temperatures in warmer regions like the Mediterranean. Salinity conditions typically fall between 30 and 38 ppt in its , and it shows tolerance for brackish waters in estuarine environments, particularly for juveniles. Red mullets are often associated with seagrass beds such as or algal mats like , where they find suitable foraging grounds, and they typically form small schooling groups of 5 to 20 individuals. Adaptations to this environment include burrowing behavior into sediments for shelter and prey detection, facilitated by a pair of independently movable barbels equipped with chemoreceptors that probe the substrate. These barbels, longer than the pectoral fins, enable effective and sensory exploration of the benthic layer.

Biology and ecology

Feeding behavior

The red mullet (Mullus surmuletus) exhibits carnivorous feeding behavior focused on benthic prey, primarily consisting of dwelling in soft sediments. Its diet consists primarily of polychaete worms, small crustaceans such as amphipods and decapods, and mollusks including bivalves and gastropods, with proportions varying by fish size, location, and season. This composition reflects its role as a specialist forager in coastal and shelf environments. Foraging occurs diurnally, with the fish employing its pair of rostral barbels—sensory organs equipped with —to detect and excavate buried prey from the substrate. This activity often disturbs the , generating visible clouds of that facilitate prey exposure while potentially attracting commensal species. As schooling feeders, red mullets actively hunt in loose groups, showing heightened activity at dawn and dusk when light levels support visual and tactile detection of food. Juveniles deviate slightly by incorporating more planktonic items, such as copepods and amphipod larvae, during early life stages to supplement their benthic intake. Positioned at a of 3.5, the red mullet functions as a within marine food webs, linking primary consumers to higher predators. Digestive adaptations, including a relatively short gut length, are well-suited to processing this protein-rich, invertebrate-based diet, enabling efficient nutrient absorption from high-energy but low-fiber foods.

Reproduction

Red mullet (Mullus surmuletus) attain at 1–2 years of age and lengths of 12–17 cm total length (TL; varying by region), with females reaching maturity at slightly larger sizes than males. This dimorphism ensures that mature females are often larger, contributing to higher potential. The species is oviparous, producing pelagic eggs through that occurs in spawning aggregations. Spawning takes place from May to September in the , with a peak in June and July, and involves batch spawning where females release multiple clutches over the season. varies with female size, ranging from approximately 50,000 to 200,000 eggs per individual across batches. In the life cycle, pelagic eggs hatch after 2–3 days into larvae averaging 2.8 in length. These larvae remain in the for 20–30 days, undergoing development before to benthic habitats as juveniles. Growth to adulthood occurs within 1–2 years, with no provided and early stages subject to high mortality rates exceeding 90% due to predation and environmental factors.

Human uses

Fisheries

Red mullet, encompassing species such as Mullus surmuletus and Mullus barbatus, are primarily captured using bottom trawls, which account for the majority of landings, supplemented by gillnets and traps in artisanal fisheries. In the Mediterranean, annual landings of these species averaged around 12,000–16,000 tonnes during the 2010s, with bottom trawling contributing the bulk of the catch. Economically, red mullet command high market prices, typically ranging from €6 to €11 per kg for fresh product in markets, making them a valuable component of fisheries in countries like , , and . These nations dominate production, with holding about 35% of the 's whole fresh red mullet capture value, followed by and . Aquaculture efforts for red mullet remain limited and experimental, with ongoing trials in and focused on hatchery development and larval rearing. Key challenges include high larval mortality rates due to difficulties in broodstock management and nutrition, hindering commercial-scale production. Stock management is governed by the EU and GFCM recommendations, including total allowable catches and quotas for demersal fisheries targeting red mullet. A minimum conservation reference size of 11 cm total length applies to M. surmuletus and related species in the Mediterranean to protect juveniles, alongside spatio-temporal closures to reduce . Bottom trawling for red mullet raises concerns over by-catch of non-target species and significant impacts on seafloor habitats, including physical disturbance to benthic communities and long-term degradation of seabed structure. These effects contribute to broader alterations in trawled areas of the Mediterranean.

Culinary role

Red mullet is best consumed fresh, with preparation methods emphasizing its delicate flavor and firm texture, including , pan-frying whole or as fillets, in a , or incorporating into soups such as . The livers are particularly prized in culinary applications, often used to enrich sauces or incorporated into dishes like mousseline for added depth. To maintain its moistness, cooks are advised to avoid overcooking, as the lean flesh can dry out quickly, resulting in a tougher texture. Nutritionally, red mullet is a lean with approximately 2% fat content, providing about 20 grams of high-quality protein per 100 grams, along with beneficial omega-3 fatty acids, , , and . It offers 100-120 calories per 100 grams serving and is considered low in mercury, making it a suitable choice for regular consumption. In Mediterranean gastronomic traditions, red mullet holds a prominent place, featured seasonally in summer markets and prepared in regional specialties such as the Italian triglia alla livornese, where fillets are simmered in a with and , or the French rouget , baked in with herbs and to gently. Modern recipes increasingly emphasize sustainable sourcing from certified fisheries, given the species' fast growth rate. While rooted in European , red mullet is gaining traction in global contexts, appearing in Asian fusion dishes like miso-marinated fillets or Thai-inspired preparations.

Cultural significance

Historical references

In ancient Greece, the red mullet (Mullus spp.) held symbolic significance in religious practices, particularly as a sacred fish associated with the goddess in the . Claudius Aelianus noted in his work On the Nature of Animals that the red mullet was revered at Eleusis, held in honour by the initiated. This connection underscores its role in mythological contexts linked to fertility and the sea's bounty, reflecting broader Greek reverence for marine life in cultic traditions. Aristotle provided early scientific observations on the red mullet's behavior in his History of Animals, describing its foraging interactions with sea bream, where the mullet stirs up sediment to expose prey, benefiting the accompanying fish. This account highlights the species' ecological role as noted by the philosopher around the 4th century BCE. In ancient Rome, the red mullet gained immense cultural prestige as a delicacy, with Pliny the Elder detailing in Natural History (Book 9) its remarkable color changes during death—from golden to black and back—fascinating Roman elites. Live specimens fetched exorbitant prices at auctions, sometimes up to 30,000 sesterces for a single large fish, symbolizing wealth and status among the aristocracy. Pliny noted challenges in breeding them in coastal ponds, while emphasizing their economic and gastronomic value in Roman society during the 1st century CE. Archaeological evidence from Roman sites corroborates this prominence, with red mullet bones (Mullus surmuletus) identified in deposits such as the Cardo V sewer in , indicating regular consumption in urban settings. Similar remains appear in assemblages from sites like Great Holts Farm in , suggesting and transport of the fish beyond the Mediterranean core. In medieval Europe, the red mullet appeared in bestiaries as a symbol of tenderness and moral temperance, with texts like the 12th-century describing it as "soft and very tender," believed to quell lust when consumed. While general imagery symbolized Christian themes of abundance and apostleship in , specific references to the red mullet's schooling behavior as emblematic of are less documented, though it featured in illuminated manuscripts alongside other marine species. The species received its formal in the 18th century, with describing Mullus barbatus (red mullet) and Mullus surmuletus () in his (10th edition, 1758), standardizing its classification based on morphological traits like barbels and coloration. During the 18th and 19th centuries, red mullet played a minor but noted role in European trade networks, with catches from North African waters supplying colonial markets in Britain and , though overshadowed by more abundant species like .

Modern depictions

In contemporary literature and culinary writings, the red mullet has been celebrated for its role in , notably in Elizabeth David's influential works such as Spices, Salt and Aromatics in the English Kitchen (1970), where she describes an Arabian method of the fish with a of tomatoes, onions, spices, and . Similarly, modern cookbooks continue this tradition, positioning red mullet as a symbol of simple, authentic coastal fare. In , red mullet appears in contemporary still-life paintings that evoke abundance and natural beauty. For instance, Russian artist Marina Gorbachova's Red Mullets (2023) depicts the fish in a realistic style, emphasizing their reddish hues and textured scales against a neutral background, available through galleries like . Such works draw on the fish's aesthetic appeal to explore themes of and , bridging traditional still-life genres with modern interpretations. The red mullet serves as an emblem in regional fishing festivals, particularly in , , where it is a prized local catch during summer months. Conservation efforts have elevated the red mullet's profile in media campaigns addressing in the Mediterranean. reports, such as the 2009 High Seas Mediterranean Marine Reserves study, identify it as a key target species vulnerable to , urging protected areas to safeguard stocks. WWF initiatives similarly reference the species in broader calls for sustainable practices, using its iconic status to raise awareness about declining populations in waters. In , red mullet occasionally appears in films centered on Italian and Mediterranean dining, where elaborate preparations underscore themes of culinary passion and immigrant experience, though not always named explicitly. Digital representations include icons of the fish in identification apps like , aiding consumers and anglers in recognition and checks. Economically, the red mullet symbolizes Mediterranean heritage in branding. Initiatives like those from Agripesca highlight its cultural in .

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  83. https://link.springer.com/article/10.1007/s11457-018-9218-y
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  87. https://www.britishfoodinamerica.com/A-Wintry-Number/the-critical/Elizabeth-David-s-Spices-Salt-and-Aromatics-in-the-English-Kitchen-A-reappraisal-four-decades-on/
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  89. https://www.agripesca.it/mediterranean-red-mullet-a-humble-fish-that-tells-the-story-of-the-sea/
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