Mulet farci à la Saint-Louisienne is a Senegalese fish delicacy from Saint-Louis. It consists of a cleaned, deboned mullet filled with a seasoned paste made with mullet flesh, parsley, cilantro, minced garlic, green onions, breadcrumbs, and tomato paste or finely chopped tomatoes.

The fish can be stuffed either in its entirety or cut into larger pieces, and each piece is then filled with the fish paste. Once stuffed, the mullet is baked in a baking dish, over vegetables cut into pieces, and it is optionally drizzled with broth.

Rice is typically served as an accompaniment to this fish specialty. Mullets are known as dems in Senegal; therefore, this specialty is also known as dem à la Saint-Louisienne or dem farci. The word farci is of French origin and derives from farcir, which means to stuff.