Gurnard Recipes

Try one of these gurnard recipes for a tasty change. These fish have become increasing popular in recent times, after some time languishing at the bottom of our menus. Previously, (as with some other “ugly” fish such as monkfish) they were reserved for use in fish stews, stocks or soups but are now being championed by many chefs and restaurants. You can find them on the menu in the best establishments as chefs and cooks look for sustainable (and tasty) fish options.

About Gurnard

There are three different types of Gurnard – red, grey and tub (yellow-ish) – which vary in shape, size and colour. They have  large heads and eyes and the head is protected by large bony plates which gives it a distinctive chisel shape that you can easily recognise on our counter. Take care with the fins which can be quite spikey!

Gurnard are a very distinctive fish often with a bright orangey red colour and a rather square chisel shaped head. This fish found in the Atlantic and Mediterranean oceans. They are widely distributed in UK waters.

They live on the seabed with a diet that is made up mainly of crabs small fish and shrimps that live there. The lowest three spines of the pectoral fin are separated and used to probe the seabed to detect hidden prey – they look a bit like legs and can give the impression that the gurnard is ‘walking’ on the sea bed. gurnards are visual hunters they feed best during daylight.

The best time to be eating Gurnard is from late summer until the end of winter. They are generally off the menu in the spring and early summer months as this is their spawning season.

Sea Robin

These fish have a couple of common names. They get one of these, “sea robin”, from the orange/red skin colour of the species in the genus Prionotus, and from its large pectoral fins which resemble a bird’s wings.

The other “Gurnard” is thought to originate from the croaking noise they make when out of the water (similar to a frog).

Using In Gurnard Recipes

Gurnard is rightly regarded as a prime quality fine fish. There is no difference in flavour or tecxture between the different colours. Plan for one large fish between two or a smaller one per person.

These fish have a firm flesh that is well to suited for slow cooking recipes like a fish stew or a bouillabaisse. It is suitable for longer cooking times. Roasting a whole fish is great option, an easy and effective way to produce an attractive meal.

Gurnard fillets are great under the grill or fried in a pan, remember to dry the skin well to get a golden crisp finish.

Being robust and meaty gurnard works well with many different flavours, whether you fancy some mediterranean garlic, citrus wine and aniseed/fennel or further afield such as Middle East spice or even Asian culinar ingredients Gornard will be a good match.

Don’t waste  anything, use the fish head and bones to make a fantastic stock.

Gurnard Recipes To Try