Normally red in colour this fish has a robust firm texture and is 400g to 600g in size.This fish will arrive to you gutted and cleaned, ready to cook.
All local trawlers land gurnard as part of their mixed fish catches. Remember, not all gurnard is red, many are pale red to grey. Skin colour does not affect the flavour in any way!
This fish will bake and roast. Try roasting "en papillote", wrapped loosely in foil or baking parchment, with Mediterranean vegetables.
Our fish is landed daily and comes in all different sizes - just as nature intended! Our prices are given in 'weight per kilo' and where possible we are able to offer a price per portion. We will do our best to get your order as close to the kilo weight as possible and always within a 20% variant to the size you choose.
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Customer Reviews
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Great in fish soup
Kirstie, Innerleithen - These chunky, economical and good-favoured fillets stay firm, for example, when added to a fish soup, such as bouillabaisse even after skinning, which I usually do. If you ask for the bones they make good stock for hearty fish soups.
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Recipes
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Pan frying fish
The French call it 'saute', it's a great way of cooking most types of fish fillets as well as whole
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Deep frying fish
Fish has been deep fried in our country for years and years; mostly in batter.
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Fish Pie
Chunks of white fish and salmon in a creamy sauce, topped with mashed potatoes.
