Gurnards are white, firm-fleshed fish that are cheap to buy and lend a good flavour to soups and stews. Find out more, including how to select and store them.
A lean, firm, white-fleshed, prehistoric looking fish found in the Atlantic and Mediterranean oceans. Gurnards live on the seabed and use their fins to find the crab, fish and shrimps that live in the sediment.
Gurnards are rather bony and lacking in flavour so are usually quite cheap from fishmongers. Ask your fishmonger to remove the spiky fins and the skin and, as with all fish, look for clear eyes and bright orange skin, and try to buy from a sustainable source.
Use the fish head to make a fantastic stock.
Wrap gurnard in foil in the fridge.
Gurnards are rather bland in flavour but are best used in soups and stock or stuffed with herbs and vegetables such as mushroom and onion.
Try red mullet.
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