Generality
Triglia is a generic term for the fish belonging to the Mullidae family.
Red mullets are widespread marine fishery products, although their use is concentrated above all among the most experienced consumers and on the coast.
In Italy, the most famous exponents of this fish group are two: the red mullet (Genus Mullus, Specie surmuletus ) and the mullet of mud or sand (Genus Mullus, Specie barbatus, subspecies barbatus ).
Nutritional Features
WARNING! What we will describe in the following chapter refers to the chemical values of Italian mullets, in particular of the Species surmuletus or red mullet. This clarification is very important because, as shown by the comparison * between different fish ( Upeneus moluccensis and Mullus surmuletus ), the various animal species of the family can hide many chemical-nutritional differences.
The mullet is a product that belongs to the 1st fundamental food group.
Its function in the diet is to provide high biological value proteins, essential fatty acids, some mineral salts and certain vitamins.
The caloric intake of the mullet is moderate and supplied mainly by peptides, followed by fatty acids, while sugars are negligible.
Proteins are rich in essential amino acids and triglycerides have a good content of omega 3 essential fatty acids (eicosapentaenoic acid or EPA and docosahexaenoic acid or DHA).
The mullet contains no dietary fiber, phytic acid and ethyl alcohol. Instead it has a fair concentration of cholesterol.
Among the vitamins, the most present is the water-soluble PP or B3 (niacin). With regard to mineral salts instead, iron and phosphorus concentrations stand out; the levels of zinc and selenium are also appreciable. Living in the sea, it should contain a good dose of iodine.
The mullet is a food that lends itself to any diet, with the exception of vegetarian and vegan schemes.
It is a food that has no contraindications for the lactose intolerant and for celiacs. Furthermore, it is not part of the foods most frequently responsible for food allergy.
The mullet can be inserted regularly in the hypocaloric slimming diet and in that for the diseases of the metabolism, that is: type 2 diabetes mellitus, hypercholesterolemia, hypertriglyceridemia and hypertension.
The high digestibility of the mullet makes it a very useful food for clinical nutrition and nutritional therapy of diseases related to the digestive tract. In particular: gastric suffering (gastritis, ulcer, etc.), hepatic or pancreatic impairment (partial insufficiency, cystifectomy, etc.), and pathologies of the esophagus (gastroesophageal reflux disease, etc.).
The frequency of mullet consumption can reach two or three times a week, since it is not a high mercury fish.
The average portion is approximately 150-250g of edible portion (about 210-350g of whole fish to be cleaned).
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| Chemical composition | Value for 100g | |
| Edible part | 60% | |
| water | 75, 3g | |
| Protein | 15, 8g | |
| Limiting Amino Acid | - | |
| Total lipids | 6, 2g | |
| Saturated fatty acids | - g | |
| Monounsaturated fatty acids | - g | |
| Polyunsaturated fatty acids | - g | |
| Cholesterol | 78, 0mg | |
| Carbohydrates available | 1, 1g | |
| Starch | 0.0g | |
| Soluble sugars | 1, 1g | |
| Total fiber | 0.0g | |
| Soluble fiber | 0.0g | |
| Insoluble fiber | 0.0g | |
| Phytic acid | 0.0g | |
| Alcohol | 0, 0, g | |
| Power | 123, 0kcal | |
| Sodium | - mg | |
| Potassium | - mg | |
| Iron | 1, 1mg | |
| Football | 21, 0mg | |
| Phosphorus | 218, 0mg | |
| Magnesium | 30, 0mg | |
| Zinc | 2, 4mg | |
| Copper | 0, 24mg | |
| Selenium | 30, 0μg | |
| Thiamine | 0, 07mg | |
| Riboflavin | 0, 07mg | |
| Niacin | 4, 2mg | |
| Vitamin A retinol eq. | 9, 0μg | |
| C vitamin | tr | |
| Vitamin E | - mg | |
Comparison of the Species
This research has as its objective the search for nutritional differences between two types of mullet, namely the Species: Upeneus moluccensis or mullet with a golden band (typical of warm seas) and Mullus surmuletus or red mullet (the Italian one for Italian seas).
The research looked at the content of lipids, water, fatty acids and minerals. Below are the most significant values.
- The first noteworthy difference is observable in the quantity and distribution of lipids. The red mullet showed a higher level of fatty acids; furthermore, the proportion of DHA (C22: 6n3) and EPA (C20: 5n3) is better. Keep in mind that they are both essential fatty acids of the omega 3 group, which boast beneficial properties such as: anti-inflammatory, cholesterol-lowering, hypotriglyceridemic, hypotensive (in case of hypertension) and reduction of diabetes-related complications.
- From the percentage point of view, saturated acids (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA), are present in the following percentages:
- Golden band red mullet: SFA 39.30%, MUFA 26.81% and PUFA 32.18%; ratio between SFA / PUFA 0.81 - this ratio is the only nutritionally more appreciable value than the red mullet.
- Red mullet: SFA 36.72%, MUFA 41.83% and PUFA 18.92%; ratio between SFA / PUFA 0.52.
- In both species, the most abundant saturated fatty acid is palmitic (C16: 0), followed by stearic acid (C18: 0).
The saturated fatty acids are those commonly called "bad" and which play a metabolic action diametrically opposed to that of the essential omega 3.
- 11 different mineral salts were detected; of all, potassium (K) and phosphorus (P) were the most abundant in both species.
- Only the content of K, calcium (Ca) and sodium (Na) was very different between the two fishes:
- K and Na were more abundant in the red mullet (1.276mg and 100mg) than in the golden band (2.064mg and 136mg).
- Ca è proved to be greater in the mullet with the golden band (398mg) than in the reef (317mg).
Overall, the meat of both mullets proved to be of excellent nutritional quality. However, the values cannot be considered overlapping and the chemical characteristics outline a different nutritional profile.
Recipes
The mullet lends itself to various types of recipes, involving the appetizer, the first and the second dish.
Regarding the appetizers, some of the most well-known formulas are: mullets marinated in apple vinegar with fresh onion and fennel, mullet carpaccio and mullet fillets sautéed with cherry tomatoes (served warm).
Among the first courses, the best known are: white or cuttlefish black risotto with red mullet, half sleeves with red mullet sauce and stuffed mullet pasta (ravioli, triangles, etc.).
As for the main courses, stand out: red and white mullet, crazy water, tomato and capers.
NB . It is advisable to be very careful when scaling, filleting and pinching the mullet.
Description
The mullet family includes six genera and about eighty six species.
The mullet is characterized by a pair of barbels on the lower lip, connected to chemiosensory organs used to probe the sand in search of food.
The body is elongated. The caudal fin has a typical fork shape and the two dorsal ones are distant. The first has 6-8 spines and the second one only with 8-9 soft rays. The anal fin has 1 or 2 spines and 5-8 soft rays.
The spine is bone and has 22 vertebrae.
Many mullets are colored, especially those from the warmer seas.
The largest species in the world ( Parupeneus barberinus - of the Indian and Pacific Oceans) grows up to 60cm in length, but most of them do not become longer than half (about 30cm).
Distribution and Habitat
The eighty-six species of mullet are distributed throughout the planet and occupy the temperate, sub-tropical and tropical waters.
The mullet habitats are very heterogeneous. Some Species mostly frequent the shallow shoreline, but others can be found at challenging depths.
Tropical mullets live near coral reefs. Some Species (eg the Upeneus tragula ) resist the brackish water of river estuaries.
In the Mediterranean Sea there are four Species, but two are typical of the eastern side (called Red Mullets).
Ecology
The mullet is a tireless predator bentonico, which searches constantly among the sediments in search of its prey (worms, crustaceans, molluscs and other small invertebrates).
Some Species adopt the so-called cooperative hunting; in some cases, they form inactive banks of gregarious nature, even heterospecific (different fish).
All types of mullet have an active mimetic capacity and change color based on the bottom; some manage to change their livery by disguising themselves from other different fish.
Reproduction and Fishing
The mullets are pelagic fish and release the floating eggs. After hatching, for 4-8 weeks, the fry feed on plankton (of which they were part in the form of an egg). Once the barbels are developed, the small mullets move on the bottom.
Most species reach reproductive maturity after about a year (14cm).
The red and mud mullet reproduce in the months of April-August.
The mullet is mainly attacked by professional fishermen. The fishing tools are the post net and the trawl. The red mullet is also a prey for amateur fishermen with a rod (light surfcasting) and, marginally, for freediving fishermen (spearfishing).
Economic importance and curiosity
In different areas of the world, the mullet has a fair economic importance.
In ancient Rome, until the end of the second century AD, the mullets were considered a very expensive ornamental product. Their flamboyant livery changes color at the time of death, which is why the fish were sold alive and made to die before the eyes of the guests.
