Fishing Rigs, surfcasting information, Fishing Tackle and Components and Fish species

Grey Mullet ( Mugil cephalus )

Family:

  • Mugilidae (grey mullets)

Other Names:

  • New Zealand: Striped Mullet, Grey mullet
  • US: Black Mullet, Callifaver mullet, Common mullet, Grey mullet, Striped mullet
  • Australia: Bully mullet, Grey mullet, Hardgut mullet, Mangrove mullet, Sea mullet, Striped mullet
  • Germany: Meerasche
  • Greece: Kephalos
  • Italy: Cefalo
  • Spain: Pardete
  • Russia: Loban
  • Japan: Bora
  • France: Mulet

Grey Mullet

  • Average Length: 30cm - 40cm
  • Average Weight: 0.6kg - 1.2kg

The Grey Mullet is found in coastal tropical and sub tropical waters worldwide. It has many names around the world and other common names are the Flat Head Mullet, Striped Mullet, Black Mullet, Common Mullet and Mangrove Mullet. Its length is typically 30cm to 75 cm (12in – 30 in) and weighs between 0.6kg and 1.2kg (1lb – 2.5lb). The Grey Mullet is a mainly diurnal coastal species that often enters estuaries and rivers. They usually school over sand or mud bottoms, feeding on zooplankton. The Adult fish normally feed on algae, detritus and plant material that they suck from the substrate. They are also known to feed by grazing the surfaces of aquatic plants. In many parts of the world they are farmed commercially but are also sort after by recreational fisherman. They can be used as live bait or fresh bait however they are also highly sort after for there food value. The Grey Mullet is thick bodied with a broad head and snout. They are grey above usually tinged with either blue or green and have faint stripes along the sides. They are silver or slightly grey / white underneath.

The most common way to catch the grey mullet is by net, however they can be caught using small tackle and attracted using berley.

Grey Mullet Fishing Rigs

Grey Mullet Flesh Characteristics

The grey or striped mullet is an important food fish for many around the world, and can be both fished and farmed. The roe of this mullet is salted, dried, and compressed to make a specialty food across the world, such as Taiwanese Wuyutsu, Korean myeongran jeot, Japanese karasumi, Italian bottarga, and Egyptian batarekh. In Egypt, the fish itself is salted, dried, and pickled to make feseekh. The Flesh is pinkish grey, medium firm with a high fat content. It makes an excellent smoked product however can be cooked in many ways as above.

Grey Mullet Flesh