Red mullet

Red mullet is a reddish, bottom-dwelling goatfish of the genus Mullus, prized as food in Mediterranean and European cuisines.

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Goatfish: A family of marine fishes distinguished by a pair of chin barbels used to probe the seabed. Red mullets belong to this family, whose barbels locate buried prey.
Mediterranean cuisine: The food traditions of countries bordering the Mediterranean Sea. Red mullet is a valued ingredient across several of these food traditions.
Striped red mullet: A goatfish species, Mullus surmuletus, found in the eastern Atlantic and Mediterranean. It is a close relative often distinguished from red mullet by habitat and markings.
Red mullet (Mullus barbatus): A goatfish species native to the Mediterranean Sea and nearby Atlantic waters. This is the species most specifically denoted by red mullet in much European usage.
Mullus: A genus of goatfishes that includes the red mullet and the striped red mullet. This genus contains the species commonly called red mullet.
Bouillabaisse: A Provençal fish stew traditionally associated with Marseille. Red mullet can be included among the fish used in this regional dish.
Surmullet: A historical and regional name used for red mullets and related goatfishes. The name can blur distinctions between red mullet and its striped relative.
Mullus surmuletus: The striped red mullet, a goatfish of the eastern Atlantic and Mediterranean. This related species is also sold as red mullet in some markets.
Barbel (fish anatomy): A fleshy sensory appendage near a fish's mouth, often used to detect food. Red mullet uses its chin barbels to search sediment for small prey.
Ceviche: A dish of raw fish cured in citrus juice and seasoned with other ingredients. Red mullet is suitable for preparations that highlight its delicate flesh.