Goatfish (Red Mullet, Australian redfish)
The goatfish is affectionately called the “snipefish.” It is one of the most polular with gourmets around the world.
Goatfish is covered with scales that are crimson to soft pink. Although it has a lot of bones, goatfish is still very popular because of its lean, firm, and very delicate-tasting flesh.
Afficianados compare its flesh to that of crustaceans, which make it a prized delicacy. In the South of France, if you’re thinking goatfish, you’re thinking bouillabaisse.
Your METRO fish expert carries fresh and frozen goatfish fillets.
- The goatfish is delicious grilled, pan-fried, en papillote or in a traditional “bouillabaisse marseillaise”.
- In the same vein, goatfish is excellent simply prepared with Mediterranean spices.
- To preserve its delicate taste, it should be prepared as simply as possible.
- Goatfish tastes wonderful, just watch out for the bones!
Click here for cooking methods and other tips and suggestions !
Goatfish is a lean fish and, as such, is very easy to digest. We
recommend steaming or poaching goatfish if you wish to maintain its
low fat content.
Like most fish, goatfish is an excellent source of high quality
protein and is rich in phosphorus, vitamin B6, niacin and selenium.
It does however contain a significant amount of cholesterol.
Fresh fish should be cooked as soon as possible following
purchase.
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Refrigerator 4° C (40° F)
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Freezer -18° C (-4° F)
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Fresh goatfish
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2 to 3 days
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4 to 6 months
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Cooked goatfish
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1 to 2 days
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