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. An often overlooked fished, gurnard can be picked up inexpensively, so make an excellent choice for stocks, curries, soups and stews.
Fresh fish is best eaten straight away, or within 3 days. Store in your refrigerator 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.