🚀 go-pugleaf

<div class="separator" style="clear: both; text-align: center;"></div><div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-gx2c_EJVLOc/UkehzESI6xI/AAAAAAAAMNw/_AOhHp_x3dM/s1600/red+mullet.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-gx2c_EJVLOc/UkehzESI6xI/AAAAAAAAMNw/_AOhHp_x3dM/s400/red+mullet.JPG" width="300" /></a></div><br /></div><div>We have dinner most weeks at a bistro in Sebastopol where they often have Branzino, the Mediterranean sea bass. It has been flash frozen of course, like all the fish in in our supermarkets and restaurants with the exception of the local salmon (you would think that such would not be the case in a fishing village by the sea but commercial fishing in the Pacific takes place far offshore these days). </div><div><br /></div><div>By comparison, the fish restaurants in Greece and Turkey are a joy. One walks in to the sight of a tub of ice containing the day's catch and chooses from a dozen or so whole fish varieties that are priced by the kilo and will be prepared any way that you specify. Among the offerings are said Branzino, which is a significantly better experience served fresh rather than frozen, and the smaller red mullet that I ate the other evening. </div><div><br /></div><div>Branzino in my opinion is best prepared grilled but mullet on the other hand falls into that class of smaller fishes that should ideally be fresh and fried whole. Which is rather like worsteds and linen suits, I guess. The charcoal solid that looks fresh in Manhattan is not as tasty in Mykonos but a linen suit that may be slightly out of place in the north is perfectly prepared in Istanbul.  </div><div><br /></div><div>Red mullet should be fried. </div><div><br /></div><div class="feedflare">
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