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.
18 Comments
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
Hi Jack l love this video
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!
In Turkey we use cornflaur to cook the redmullet.
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.
Bravo re Jack eisai tromerose auta pou kaneis
recipe looks delicious. cant wait to try this fish
What kind of BBQ is that?
Delicious dinner with oozo but where can I buy it in Pennsylvania.
Burbuuni cooked on cross road BBQ
Which oil can use for fry sir.olive oil or sunflower oil. Can you tell me please which one is the good?
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
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
Thank you migali
Ωραία μπαρμπούνια φίλε Jack… συνέχισε έτσι τα ωραία βίντεο …
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.
Bravo file mou this is theo from St Leonards!!!!
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.