[James T]

I love Grey Mullet when taken from the open sea - I never target Mullet in Harbours or frequently dirty water - they do taste bad - I have tasted them!

Also for the first time last year, on agachon, I took one from a whole herd of golden grey coming through - as I understand it they are a smaller species - In the past I thought I couldn't tell the difference...

The thing is, you read about the golden spot on the gill plate and often I have seen this on the plates of Grey Mullet. But when you actually see a Gold Spot or Golden Grey Mullet you can see the difference quite well - not only is the gold spot really marked but the pectoral fins are longer and more pointed on the Golden Grey than the Grey's which are more rounded. They are prettier/finer in appearance in my opinion. Once you have seen one close up it is actually not so hard to identify them when they are swimming.

The Golden Grey is definately a rarer sight for me when spearfishing than the Grey. However I have taken both from the same environment (clean reef water) and I do not think I could tell them apart from a taste perspective.

As mentioned before in another post I suspect the taste difference/better tast reputation of the Golden Grey is based on its environment preferences rather tahn anything inherently better in the quality or taste of the meat.

IMHO James