The Gurnard, also known colloquially as the Sea Robin, has large side fins that look like wings and is plentiful and popular with those seeking sustainable alternatives to overfished species. It has a delicious flavour and a good texture, is inexpensive and lends itself to a number of different dishes.
Gurnard fillets are easy to cook with. Heat a frying pan over a medium heat. When hot, add about 1 tsp each of oil and butter. Gently place the fish in the frying pan and cook for 2-3 minutes, then turn, season with a dash of salt and black pepper and squeeze over a splash of lemon juice. Eat with a hunk of bread and a green bean salad.
This is just as quick and just as good. Saute an onion in a little oil. Cut the Gurnard fillets into bite size pieces. When the onion has softened, tip into an ovenproof dish. Add the fillet chunks, sprinkle over some paprika and season with a little salt. Pour over 8-10oz of single cream. Bake in the oven at 180C for about 20-25 minutes.
Gurnard fillets also work well skewered in between chunks of onion and green peppers and barbecued.
Whole Gurnard is often used chopped up and added to fish soup. If you like to make your own soup, we can provide freshly made fish stock by the litre.
Based in Honiton, East Devon, we are an independent traditional fishmonger committed to providing fresh fish and shellfish of the highest standard. Orders also taken via our Devon Fishmonger online shop.
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