A Mediterranean culinary extravagance since antiquity, rouget also know as red mullet, is wild sourced from boats in Italy, France, and Spain. It’s a dense fish, with a creamy flavor and a brilliant scarlet skin. This red fish is small in stature, so consider two to three fish per plate. Rouget are perfect pan-seared in olive oil with fragrant garlic, herbs, and chili. This delicious union of flavors—fresh whole fish with bold aromatics—has stood the test of time. And for good reason.
