Triglidae - Caught in South west Waters
Gurnard belongs to the Trigliadae family, which are rather sweetly known as ‘sea robins’.
How do we prepare the fish?
The Gurnard is filleted and V pinned with the skin left on ready for you to cook at home.
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.
Preparation & Packaging
The fish is clean & prepared as listed above. Each portion will be labelled with the species. We encourage you to bring your own packaging but can provide a compostable carrier bag if needed.
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