The gurnard is unmistakable — large pectoral fins tipped with red markings, and a mottled brown or reddish body that blends into the rocky seabed where it hunts. Its diet of crustaceans gives it a rich, earthy flavour and a firm flesh.
Less well-known than cod or haddock, but a favourite of chefs for its depth of flavour. Good grilled, fried or poached.
