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Same happened to me here in Greece. Saw a bright silvery fish swimming by, took the shot, sketchy as fück btw, but hit it. Took it in and it was all silver. Once back at the house after some hours in the cooler it had changed appearance quite drastically looking like this... a lot darker with obvious yellow/orange features.At first I thought it was some kind of crossbread as it was completely light silver with only a small amount of black in the tail and other small areas. Got back to shore and showed a couple of the boys and they to thought it was strange. 15 mins later I lifted the coolbox lid and it was as if it was a totally different fish. A lot darker with the orange and yellow guilty features.
The Mrs lost my fav mullet Indonesian curry recipe, it diffused the mullet taste completely, and was amazing, the one I use now is pretty good, I’ll try to find it if you are not one of those offended by grey mulletI would never ruin a good curry with red mullet mate!
You want a firm fish (like Anglerfish) that doesn’t break up while cooking.
If you are going to cook your curry sauce and just drop in some fish chunks for a few minutes, then most firm fish will be ok.
If you want to cook your fish in the sauce for a longer time then you don’t want a small flaked fish that breaks up easily like pollock or wrasse but more dogfish or sole that stays firm.
Grey mullet is a favourite, there are lots of people who like strong fishy flavours and seem to enjoy a grey mullet curry!!!!