Greek Style Red Mullet (Barbouni) by Jack The Greek
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- เผยแพร่เมื่อ 19 ก.ย. 2024
- Once considered a delicacy by the ancient Romans, barbouni is a type of goatfish native to the Mediterranean Sea. Today, the small, pinkish fish is a staple in Greek fish taverns, prized for its mildly sweet flavour.
Today we cooked it on the CrossRay BBQ, demonstrating how easy it is to fry fish outdoors using the heatstrip technology.
Keeping it simple - Lightly floured and topped with some fresh lemon - that's all you need to enjoy any beautiful fresh fish whether it is grilled or fried.
The mullet is the Trigli fish of the Ancient Greeks and Byzantines. The word comes from the Italian barbon, the beard. In other words, it is the fish that carries the message, the so-called mullet with a mustache. The paradox is that today the Italians call the mullet with the ancient Greek trigli-triglia, while the Greeks use the Italian name barpouni. The Greeks believed that the mullet was a creation of the virgin goddess Aphrodite and there was a Greek city called Triglia. They preferred to eat mullet grilled because they thought it was easier on the stomach. However you enjoy it, it is one of the tastiest fish and by far the tastiest of the small fish.
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Amazing demonstration. I love barbouni. Triglia is awesome too. Head's the best part in my opinion. So much of that sweet and savory flavor packed in there. Anyways, cheers mate! This video brought back a lot of of memories. I miss my time in Mytilini and Ayvalik. Such a lovely way of life.
Followed this recipe and the fish came out beautifully! I'm fortunate to have a seafood purveyor nearby who got these amazing fish recently. Will be making this again for sure. Thank you!!
Nice work, Jack. Excellent demo, thank you.
Hi Jack the Greek , love the red mullet , it my favourite fish .
It's really good with mezzedes .
Keep up the good work .
Christos uk
Thankyou my friend
Jack, I had fried red mullet in Gytheio back in 2019. It was one of my favorite meals during my time in Greece, and definitely the best sea food. Great video!
Thank you Andrew. It’s a beautiful soft and sweet fish. It is a fish though that must be eaten fresh. If frozen, it will then break up if it defrosts
recipe looks delicious. cant wait to try this fish
Thanks for your feedback
Coming from a Croatian born and raised on the Adriatic coast: grilled or fried red mullet a.k.a. Barbouni/Barbon/Brabuni (Croatian
/Triglia/Trilja (Croatian) are my best, finest, most succulent and tasteful fish of them all. I can never get enough, a kilo or a kilo and a half per lunch is my minimum. No frills, just some salt and Triestina sauce. And, of course, a bottle of Babic or Plavac Mali 🍷🍷🍷
Ωραία μπαρμπούνια φίλε Jack... συνέχισε έτσι τα ωραία βίντεο ...
Hi Jack l love this video
Madloba❤
Brought back memories' of my Yaya .. my fav fish ,, mind the bones though ,,, She would eat them hot from the pan or grill depending on the day .
Bravo file mou this is theo from St Leonards!!!!
Thank you migali
Bravo re Jack eisai tromerose auta pou kaneis
Amazing cooking.
How many minutes you fry the fish on each side?
3-4 minutes depending on size
Delicious dinner with oozo but where can I buy it in Pennsylvania.
Hey Jack, just 2 quick questions, every-time I've done a similar recipe I've always cut off the heads before frying, does this make a difference? and also I've always floured the inside lightly too, does this also make a difference? Thanks for a great video
No difference my friend - head on or off.
Flour is there to hold it together and not stick so just cover the outside and that enough
Which oil can use for fry sir.olive oil or sunflower oil. Can you tell me please which one is the good?
Sunflower, olive oil burns too high and will also brown ur fish. In addition, mullet is a heavy and oily fish so using olive oil makes it a little too heavy
What kind of BBQ is that?
Burbuuni cooked on cross road BBQ
Jack you may wanna say what oil you fried it, folks thinking we do all in olive oil may think you used olive oil to fry
In Turkey we use cornflaur to cook the redmullet.
,in Tr, chefs or fish restaurants dont use cornflour to fry the redmullet. But of course people who dont understand from cooking fish , can use cornflour.
@@geminigemini6348 :) i think cornflour make fish like sardines and redmullet much more tasty
@@geminigemini6348 people all over the world use cornflour to fry fish, much better texture to and colours better too! Depends what your going for really, nothing wrong with plain flour, a mix of both is good sometimes. I guess you must not know that much about fish yourself! I work in a fish restaurant by the sea
@@BAZGOTBEATS probably in a poor rubbish one by the sea. Cornflour rarely used for some specific ones. Not all. You must learn. I dont work in a fish restaurant. But i generally visit fish restaurants not only in my country but also in the world...
@@geminigemini6348 I can guarantee I have cooked and ate more fish than you and in many wonderfully ways and have worked in multiple fine establishments.
Hi Jack. . Unfortunately that barbouni is from African costs.the taste is not as well as the ones around the coasts of Greece and Turkey. And use regular sunflower oil. Not olive oil please.
Hi mate, yes the Mediterranean one is so much better.