Brandon Elliott, aka Mullet Review, is known around the Queen City for his mom-and-pop restaurant reviews, goofy T-shirts and glorious blond locks.

and fried for breakfast later they were quite memorable. A month later though, I saw three autumn mullet in our fish shop and I cooked them simply with a dusting of semolina. I used to think the ...

Red mullet is most often pan-fried, grilled or steamed; the bones make excellent stock. It is popular in France and in many Mediterranean countries.