Merca - Preserved Mullet (Merca)

Instructions

1. 1

   Scale the mullets but do not eviscerate them. Rinse well under cold water and pat dry.

   Tip: The fish are cooked whole with their innards intact—this is traditional and contributes to the flavor.
2. 2

   Bring a large pot of water to a boil. Add a generous amount of salt—the water should be very salty, almost like seawater.

3. 3

   Immerse the mullets in the boiling salted water. Cook for 2 minutes, then remove from heat.

   Tip: Do not overcook. The fish should be just barely set—this is a preservation method, not a full cooking process.
4. 4

   Drain the mullets well and pat them dry with a clean cloth.

5. 5

   Wrap each mullet tightly in marsh grass (salicornia, known locally as zibba). The grass wraps act as a natural preservative.

   Tip: If you cannot find salicornia, wrap tightly in cheesecloth and store in the refrigerator—the keeping time will be shorter.
6. 6

   The wrapped fish will keep for several days at room temperature thanks to the salicornia.

7. 7

   To serve, unwrap the mullets. Fillet them, removing the bones and the intact innards. Arrange on a plate, drizzle with olive oil, and serve with pane carasau.