You catch barbunia - what do now?

How to Cook Barbounia
Barbounia (Sanfan, jarbida) — is a delicious fish suitable for a variety of culinary recipes. Its tender white flesh has a mild flavor, making it ideal for frying, dried , or grilling. Here are some popular cooking methods:
1. Fried Barbunia in Mediterranean Style
Ingredients (for 2 servings):
4 sanfan fish (cleaned and gutted, about 15 cm each)
3 tbsp olive oil
2 garlic cloves (minced)
1 tbsp lemon juice
1 tsp dried oregano
Salt and black pepper to taste
Fresh parsley for garnish
Preparation:
Rinse the fish, pat dry with paper towels, and make shallow cuts on both sides of the skin.
Mix olive oil, lemon juice, garlic, oregano, salt, and pepper. Rub the fish with this mixture and let it marinate for 15–20 minutes.
Heat a skillet with a small amount of olive oil over medium heat. Fry the fish for 3–4 minutes on each side until golden brown.
Serve with a lemon wedge and fresh parsley. Pairs well with a vegetable salad or potatoes.
2. Dried fish:
Recipe from Fisherwoman Natalie ✅️
Ingredients:
Fresh red mullet – 1-2 kg
Coarse salt – 300–400 g (preferably coarse salt)
Preparation:
Cut each fish along the back from head to tail, open it like a "butterfly," and remove the gills and entrails. No need to clean the scales or fins. Rinse thoroughly under running water.
Layer the fish in an enamel or glass container, sprinkling each layer with coarse salt.
Place in a cool location for 24 hours. For smaller fish, slightly less time may be sufficient.
Remove the fish and rinse under running water for 20–30 minutes to completely remove the salt.
Hang the fish in a well-ventilated area (preferably in a draft, but not in direct sunlight). Be sure to cover with a net to protect from flies and tie it securely. A large net can be purchased at Decathlon.
Dry for 2–3 days, depending on the size of the fish and the desired level of dryness.
3. Grilled Barbunia
Ingredients (for 2 servings):
4 sanfan fish
2 tbsp soy sauce
1 tbsp honey
1 tsp ground ginger
1 tbsp vegetable oil
Lemon for serving
Preparation:
Mix soy sauce, honey, ginger, and oil. Marinate the fish in this mixture for 10–15 minutes.
Preheat a grill or barbecue. Grill the fish for 3–5 minutes on each side until a golden crust forms.
Serve with lemon wedges and fresh vegetables.
Useful Cooking Tips
Before cooking, be sure to remove the scales and guts, as the fish may have a slight muddy taste if not properly cleaned.
Sanfan pairs well with tangy and aromatic ingredients like lemon, garlic, and herbs, which enhance its flavor.
Avoid overcooking the fish to maintain its juiciness.