Gurnard 600-800g

In stock
Good Seafood Guide Score: 3/5
Caught locally
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.


Latin Name Chelidonichthys Spinosus
Caught in local waters Yes
Origin North East Atlantic
Sea area FAO 27
Sub area Sub Area 7:a - k

Nutritional information (per 100g)

Kcal 80
Protein 18.3g
Carbohydrates 0g
Sugars 0g
Fat 0.7g
Saturates 0.1g
Salt 150mg
Warning Contains Fish

Goes Well With

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