MULLET, a genus of acanthopterous fishes, the type of the family magilidce. In this family, the body is nearly cylindrical, the scales are large; there are two widely separated dorsal tins the first of which has only four stiff, sharp spines; the teeth are ex tremely line; the gullet is closed by an extraordinary development of the pharyngeal bones, so that only soft and thin food can pass down it; a branch of the stomach forms it kind of gizzard. The best-known of this family belong to the geniis vengil, of which there are many species. They have a small mouth, with a fold or crest in the under lip, which fits into a corresponding notch in the upper one. The COMMON' MULLET, or GRAY MUL LET (A eapito), is found in the Mediterranean, and along the western :bores of Europe, as far as the southern and south-eastern shores of England, but becomes rare further north. The common mullet is usually about 15 in. in length, but sometimes two feet. The color is steel gray on the back, with bluish and yellowish reflections; the belly silvery white; the flanks with six or eight longitudinal lines of rosy brown. It often ascends rivers, generally selecting soft or fat substances for food, and often seeking food by thrusting its month into the soft mud. It is most readily taken by a bait of the boiled entrails of fish. or cabbage boiled in broth. It is easily reared in ponds, and readily answers the call which usually summons it to lie fed. It is highly esteemed for the table.—A very nearly allied species, also called GRAY MULLET (A cephalos), a native of the Mediterranean, is distinguished by having the eyes half covert d with an adipose membrane, and by a large triangular scale pointing backwards, just over the origin of each pectoral fin. It attains a larger size than the former species, sometimes 10 or 12
lbs. weight. It enters the mouths of rivers at certain seasons, and ascends into the fresh water. It is the most esteemed of all the mullets, and was in great request among the ancients. Enormous prices were given by the Romans for unusually large mullets, the price increasing, like that of diamonds, far more rapidly than the size. Mullets are used fresh, salted, and smoke-dried. A preparation of their roe, called botareha, is in great esteem as a condiment in Italy and the s. of France. Mullets often caught in the Mediterranean by angling from a rock, with a bait paste, when they have been pre viously attracted to the spot by macaroni thrown into the water. A third species of GRAY MULLET (.1f. chtle)is not unfrequent on the coasts of England, and even of Scotland. It is remarkable for its large fleshy lips. It swims in great shoals. In the Mediterranean it sometimes attains the weight of 8 lbs. The AMERICAN MULLET (_lf. tabula) is very like the common mullet, but more slender, the tail large and forked. It abounds about the Bahama islands, and extends far northwards. It is highly esteemed for the table.
The name mullet is also given to the genus multuF of the family percido. See SUR MULLET