Varying from red to pale grey but tasting the same regardless of colour, fresh gurnard has a robust, firm texture and weighs in at anywhere from 500g to 600g. This fish is perhaps the most under rated species landed by our fisherman. Many years ago gurnard was used as crab and lobster bait, now we fully understand its value both as a tasty fish and firm white versitile fish. Pan-frying is the ideal cooking method, flavoured with Mediterranean flavours, it's definitely worth a try!
- Health & Nutrition
Health & Nutrition
Nutritional information (per 100g fillet portion)
! Contains fish/fish products
All local trawlers land gurnard as part of their mixed fish catches - it was once used to be crab bait! Now gurnard is rightly revered as a prime quality fine fish. Remember, not all gurnard is red, many are pale red or grey. Skin colour does not affect the flavour in any way!
- Storage & Preparation
Storage & PreparationFresh fish is best eaten straight away, or within 3 days. Store in your refridgerator and pack with ice if possible. To freeze; place the fish straight in the freezer upon delivery and aim to consume within 3 months. TIP: Write the date on the packaging before freezing. Do not re-freeze your fish after defrosting.
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