Gurnard is a beautiful looking fish sometimes referred to as angelfish. It remains very much underrated, making it good value. With this quick and easy to follow video guide you too can prepare a delicious fillet or two in no time under the guidance of our expert mongers!
Fishmonger Matt's top tips for filleting fish:
-
Make sure you're working on a clean, dry and secure chopping board as well as placing a damp cloth underneath to prevent the board from moving.
-
Use a sharp knife with flex in the blade approx 6 inches long.
-
ALWAYS cut away from yourself, keep the sharp pointy thing away from your body!
-
Maintain clean and confident strokes with the blade, the more cutting you do, the poorer the fillet.
-
Put adequate pressure on the blade by maintaining a consistent downward pressure to maximise yield against bone, be cautious not to apply too much, however!
-
If you're a complete novice, firstly welcome! Secondly, practice filleting on cheaper fish such as mackerel to avoid disappointing cuts on expensive fish.
-
If in doubt, leave it to the professionals and order superb fillets of the freshest fish in Cornwall. We don't mind if you take the credit!
Get Fresh & Delicious Gurnard here
Fish For Thought Recommends:
As this is quite a bony fish we recommend you let us do the hard work and scale, fillet and pin it. The fillets work well pan-fried to crisp up the skin. Chef Adam has some great recipes which can be found here:
Is Gurnard healthy for me?
Of course! Gurnard is an excellent source of Omega 3 containing similar amounts to bass!
Is Gurnard sustainable?
It most definitely is, and you can read about it here: