Gurnard belongs to the Trigliadae family, which are rather sweetly known as ‘sea robins’.
How do we prepare the fish?
The Gurnard is cleaned, gutted and left whole ready for you to cook at home.
300 - 450g each
Caught in South West Waters
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. The product will be wrap tight in a compostable bag to ensure freshness and to keep things clean and tidy. 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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