Mullet (Boi Fish)

Introduction

One of the tastiest small fish of the Arabian sea, they are the safest of the sea fish having almost zero mercury content. Found in tropical and subtropical coastal waters, estuaries, and even rivers, Mullet – Boi fish is mainly vegetarian and thus is prey for just about everything else.

Mullet – Boi fish contains a lot of vitamins, phosphorus, chlorine, zinc, fluorine, chromium, nickel, molybdenum, and calcium. Fat mullet is rich in omega3 fatty acids, vital for the normal functioning of the body.

Flavor Profile

Mullet (Boi Fish) has medium-colored flesh and good medium flavor, a bit stronger skin-on. There is a wide but thin region of darker meat under the skin and a deep dark band at the centerline.

The dark meat is part of the flavor of the fish because there is too much of it to remove. Since it’s a highly perishable fish, we try to deliver it as fresh as possible.

Nomenclature

English Name: Mullet, Grey Mullet
Local Name: Boi
Scientific Name: Mugil cephalus

Habitat

Mullet (Boi Fish) is a Sea fish that mainly lives in Coastal waters and adjacent lagoons.

Catching Method

Mullet (Boi Fish) is caught using Gillnets, Beach Seines, and Bagnets

Physical Attributes

Mullet (Boi Fish) has Scales on the body. It has yellow eyes, the base of the pectoral fin is faintly purple, and the pelvic fins are pale yellow. Grey mullet is distinguished from the related Yellow mullet by its broad head, flattened dorsal surface, and lateral stripes.

Color

The back of the fish is olive-green, sides are silvery and shade to white towards the belly. The fish may have six to seven distinctive lateral horizontal stripes.

Size

On average, the Mullet (Boi Fish) size range is 100 to 500 grams per fish. However, larger sizes are also occasionally available.

Cutting Preferences

Mullet (Boi Fish) is preferred for Whole and gutted cutting. Since it’s a small fish, slices and boneless are not recommended.

Approx. Cutting Yields

• Whole: 100%
• Gutted: 70%
• Headless and Gutted: 65%
• Slices: 60%
• Boneless: 37%

Cooking Preferences

Because of its small size, it is most suitable to use as a whole for baking, pan-frying, and steaming. The flesh is soft and breaks apart randomly rather than in orderly flakes, and isn’t firm enough to use in soups or stews.

Health Benefits

• Heart friendly
• Lowers Blood Pressure
• Improves Immune System
• Strengthens the bones
• Improves Skin and Hair health