Caught in deep water, it’s nice and firm, slightly oily, with a wonderful taste. One of the finest fish from the Seafood Coast. Gurnard belongs to the Trigliadae family, which are rather sweetly known as ‘sea robins’.
Gurnard shares the same firm, muscular texture as monkfish, and has a fairly neutral, understated aroma. That restrained character is echoed in the muted flavour, which carries notes of mussels and clams, as well as a just perceptible hint of almonds. The flesh tends towards dryness, but not unpleasantly so.
Per 100 g/4 oz: No data available at time of publication.