Gurnard may not be the most attractive looking fish - but they are inexpensive and an excellent choice for stocks, curries, and winter warmers such as soups and stews.

Some are a rich red in colour, others are grey but all gurnard have a wonderfully firm texture.

Whilst lean and bony, the flesh has a mild flavour and takes well to being stuffed with stronger flavours such as onion and tarragon, and then gently baked for 10 minutes or so.

All local trawlers land gurnard as part of their mixed fish catches - it was once used as 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!

Please note that due to market conditions, sometimes dictated by the weather on rare occasions we may have to send you frozen fish, which could arrive partially-defrosted.

Learn more about our Gurnard, and the preparations available with Jack, The Cornish Fishmonger

Cooking Gurnard Tacos with Rupert Cooper