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 fishermen. 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 versatile 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 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!
- 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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