Gurnard comes in three types in British waters: red; grey, and yellow (also called tub). Years ago Gurnard was used as crab and lobster bait but with its firm white flesh, is now valued for its quality and flavour. Pan-frying is the ideal cooking method, especially paired with Mediterranean flavours. Available throughout the year; ranges in size from 200g to 2kg.
Origin: Cornwall/UK
Nutritional information per 100g
Kcal: 80
Protein: 18.3g
Carbohydrates: 0g
Sugars: 0g
Fat: 0.7g
Saturates: 0.1g
Salt: 150mg
Allergen information: Contains fish/fish products
