Red mullet, surmullet. Sea woodcock. A high quality fish of a different family from the other (grey) mullets, and which has a far better flavour and lean, firm flesh. Its liver is highly prized. Do not confuse it with gurnard, which has a slightly paler colour. This fish may vary from pinkish-reddish crimson to rosy pink in colour with golden streaks and two long barbels on the chin.There is another smaller variety, Mullus barbatus, but this, Mullus surmuletus, is the most prized variety.
A mixture of herbs and spices based on hyssop and often containing shumack and sesame seeds, traditionally used to flavour dishes in Lebanese cooking and throughout the western Arab world. One friend sent me this comment: "Local bread fresh from the oven made by Arab women and sprinkled with hyssop (called za'atar) is quite wonderful".
