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Diamondscale Mullet

Liza vaigiensis

Diamondscale Mullet
Species

Mullets

Description

Distinguished from other mullets by its silver-olive body, large dark-edged scales, black pectoral (side) fins and almost straight (not forked) tail. Available wild-caught, it is a free-swimming marine fish found around the northern coast from Shark Bay (WA) to the Queensland-NSW border, often in very shallow tropical waters near the surface and also common offshore near islands and reefs. It is caught mainly off the Queensland coast, using beach seines.

Other Names

Diamondscaled Mullet, Blackfin Mullet, Diamond-scaled Mullet, Diamond-scale Grey Mullet, Diamond-scaled Grey Mullet, Large-scale Mullet, Large-scaled Mullet, Large Scale-finned Mullet, Long-scaled Mullet, Squaretail Mullet, Supertail Mullet, Yellowtail Mullet.

Family

Mugilidae (Mullets).

Season

Available year round, though supply can be limited from July to December.

Size and Weight

Commonly 400g-1.5kg and 30-50cm, but can grow to 55cm and 5.5kg.

Price

Low priced, though commands a better price than other Mullets.

Relations

Other Mullets include: Bluespot, Bluetail, Broadmouth, Broussonnet's (often confused with Sea Mullet), Diamond, Fantail, Fringelip, Goldspot Greenback, Hornlip, Kanda, Otomebora, Pinkeye, Popeye, Rock, Roundhead, Sand, Sea, Spiegler's, Wartylip and Yelloweye. Red Mullet, a member of the Mullidae family, is not a Mullet, but a Goatfish.

To Buy

Usually sold as skinned fillets. Look for pale pinkish, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell.

To Store

Make sure whole fish is scaled, gilled, gutted and cleaned thoroughly (remove stomach lining and any fat along the stomach wall). Wrap in plastic wrap or place in an airtight container. Refrigerate for up to 2 days or freeze for up to 3 months below -18ºC.

To Cook

Average yield is 45%. Has a strong flavour, oily, moist, soft-medium textured flesh with few bones, which are easily removed. It is best to remove the skin, as well as the fatty tissue immediately under the skin, to give a milder flavour. Completely remove the lining of the stomach cavity and scrape away any fat along the cavity wall.

Cooking Methods

Bake, grill, barbecue, smoke (especially roe and milt, which are highly-prized in Japan), pickle. The strong-flavoured flesh works well in fish pastes and p芒t茅.

Goes Well With

Balsamic vinegar, caraway, chermoula, citrus, cumin, curry pastes, garlic, fennel, fenugreek, ginger, herbs (such as coriander, dill, oregano, rosemary, sage, French tarragon, thyme), mushrooms, olive oil, olives, onion, tamarind, tomato, vinegar, wine, and other strong flavours.

Alternatives

Other Mullets, Australian Salmon, Eel, Pilchard, Shark Mackerel, Tailor, Trevally.

Imports

None (due to its low price).

Recipes

Barbecued Chermoula Mullet Fillets
Smoked Mullet P芒t茅
Barbecued Yelloweye Mullet on Kaffir Lime Leaf