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English: Red Mullet
German: Streisenbarde, Rotbart
prepared from tincture of the whole fish
Animalia; Chordata / Vertebrata - Vertebrates; Pisces - Fishes; Characoidei - Characins; Erythrinidae
Description of the substance
CYPRINIFORMES - carps and characins
· Family: Erythrinidae
· Family: Ctenolucidae
A group of primitive Characiformes. They are predatory fish living along the edges of streams, lakes and within flooded forest. All are adapted to low oxygen conditions. The three common species are Erythrinus erythrinus, Hoplias malabaricus and Hoploerythrinus unitaeniatus. A considerably rarer species is Hoplias macrophthalmus which is known as the giant trahira and can reach 80 cm in length.
The red mullet is highly valued as food fish, especially in the Mediterranean Region. Best color and quality: bright pink streaked with gold and a black striped front dorsal fin
40.0 cm SL (male/unsexed; Ref. 3397); max. published weight: 1,000 g (Ref. 35388); max. reported age: 10 years
subtropical; 62°N - 14°N, 19°W - 42°E
demersal; oceanodromous (Ref. 51243); marine; depth range 5 - 60 m
Eastern Atlantic: Western Norway, English Channel (rare in North Sea) to Dakar, Senegal and the Canary Islands, including the Mediterranean and the Black Sea.
Mullet is among the most prized saltwater fish, despite its many thin bones. Some gourmets regard this as the "woodcock of the sea" in that, like the woodcock, the red mullet can be eaten (if fresh) with its innards. In this case, it is grilled without washing or removing the scales. There are two varieties of this fish: the red (or stone mullet) and white mullet. The red mullet is fished along the coast with rocky bottom. Red mullet are a brilliant red on the back, and a brighter red with golden stripes on the side. The breast, the throat and the belly are rosy-white. The lower jaw is equipped with two pendant barbells on the chin. The profile of the red mullet is oblique. White mullets are fished in deep waters with muddy bottoms. It has a rosy color with silvery reflections on the sides. Red mullets are more prized than white ones. They are best from May to July, since in these months they are at their largest and their flesh is at its whitest. Mullet can be cooked in various ways-the smaller ones fried, the others moist-baked.