Grey mullet refers to several species in the family Mugilidae, most commonly the flathead grey mullet (Mugil cephalus). They are found in coastal, estuarine, and sometimes freshwater environments across tropical and temperate regions worldwide.
Grey mullet flesh is firm and moderately oily, with a flavour that varies depending on the water quality where the fish was caught. The roe is the most prized product — dried, salted grey mullet roe is known as bottarga in Italian cuisine, karasumi in Japanese, and avgotaraho in Greek. It is grated or sliced thinly and served as a concentrated, umami-rich delicacy.
In Australia, grey mullet is found along much of the coastline and in estuaries. It is caught commercially and recreationally, though it is sometimes undervalued compared to other Australian fish species.
How it's produced
Grey mullet is both wild-caught and farmed. Wild fish are taken by net — particularly gill nets and cast nets — in estuaries, harbours, and coastal waters. They are also a common bycatch in prawn trawls.
Aquaculture of grey mullet is practised in parts of Asia, the Mediterranean, and the Middle East, often in coastal ponds or integrated systems alongside other species. The fish are omnivorous and feed low on the food chain, eating algae, detritus, and small invertebrates, which makes them relatively efficient to farm. Roe is harvested from mature females, carefully extracted, salted, pressed, and dried — a process that can take several weeks to produce finished bottarga.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for fish & seafood, not measured for this item yet. Sources & methods →
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