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What is it?
Don’t be put off by the appearance of this fish; it’s usually the ugliest fish that tastes the best. Gurnard is a sweet tasting firm white fish that is ideally suited to stews and soups or recipes where you need the fish to stay together.
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Preparation Options
You can have this fish whole or in fillets. If it is whole it will need to be gutted, you can leave the head on or have it taken off; the head would be good for making a stock. You get two fillets off each side they are quite thick and chunky at the top, there will be a line of pin bones running down the centre of each fillet.
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Is it sustainable?
Our gurnards come from Looe and are caught in the English channel, the MSC doesn’t give any information about the sustainably of gurnard caught in the area, fish caught in all other areas are marked as a level 3 meaning you can eat them from time to time but not enough research has been done to class them as fully sustainable.
