Because of their oily flesh, mullet also benefit from sharp dressings of wine vinegar and thinly sliced onions. Garfish, while popular in restaurants, are also not often eaten at home. Their fine sweet white flesh has a delicate flavour and they are at their best when just caught, cleaned, scaled, rubbed with olive oil and lemon juice and grilled over hot coals, preferably in a hinged wire griller. Alternatively, dust them lightly with flour and fry quickly in olive oil and clarified butter, about a minute each side, and serve with lemon wedges. If you're worried about the bones, you can run a knife down either side of the rib cage, make an incision on both sides of the head and tail then use a rolling pin to break the backbone, which should come away easily.
Some people have a problem knowing when fish is cooked.
If you use a small sharp knife and insert it in the thickest part near the head, the flesh should flake when lifted up. Delicate rich silver perch is also well worth looking out for. This is a farmed fish and is available all year round. Blue swimmer and mudcrabs will become less available over the next few months, so grab them and freeze for later use. Fresh seafood should be eaten within one to two days of purchase and it is best to freeze it if you wish to keep it any longer.