Gurnard Fillet (Portion)
Gurnard Fillet (Portion)

Discover more Gurnard.

Gurnard Fillet (Portion)

From £16.00 Per Pack £50.00 per KG

Red Gurnard is one of the most striking fish landed in the South West and remains one of the most under-rated fish - we love it! It has a firm texture and sweet flavour, kind of a hybrid between red mullet, haddock and seabass! If you are yet to try Gurnard, it is a must, and remains good value. We carefully hand-fillet and pinbone the fish for you. Each pack will contain enough fillet for 2 x 160 g portions, enough for 2 generous main courses or 4 starters.

PLEASE NOTE: The availability of all seafood at market can be impacted by many different factors – Seasonality, bad weather, tidal variations, which boats are landing, or even good old-fashioned fisherman’s luck… and in the current circumstances, unprecedented demand has further added to uncertainty.

Rest assured that we will make every effort to source this fresh product for your order, however, if we are unable to do so for any reason, we will replace it with a frozen alternative.

When fish happen to be plentiful at market, we try to buy a little extra which we expertly prepare and blast freeze, here on site, for just such an eventuality. The replacement should arrive with you frozen. Do not re-freeze seafood that has defrosted.

  • Landed daily to markets including Newlyn, Plymouth & Brixham
  • Abundant, sustainable and 'Recommended' by The Cornwall Good Seafood Guide
  • An excellent source of Omega 3 oils and packed with vitamins and minerals
  • Roasted whole on aromatic vegetables makes a wonderful dish

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Recipes & Cooking illustration

Recipes & Cooking

Gurnard fillets are quite firm and work really well pan-fried skin-side down or grilled skin-side up. It works well served very simply with a brown shrimp butter and seasonal vegetables. Equally it can be served on top of a mediterranean stew or bouillabaisse - if you do serve like this, we recommend you cook the fillets separately and crisp the skin up, as it is delicious.

Health & Nutrition illustration

Health & Nutrition

Gurnard is high in protein and low in fat, and has many of the health benefits of white fish like. It is an excellent source of Omega 3 oils, rich in minerals like potassium and calcium, and contains plenty of vitamins.

Sustainability illustration

Sustainability & Provenance

They are fast growing and abundant fish, landed along the south west coast daily, using gill nets and demersal and beam trawls. When landed by demersal trawl and netted, they are 'Recommended' by The Cornwall Good Seafood Guide, and these are the fish that we source. Read more

Customer reviews

Delicious Recipe Box

When I ordered the cod cakes I thought I was a bit nutty paying £8 a meal for them, but these were not supermarket fish cakes. Absolutely delicious, firm texture and held together well during cooking. The tomato sauce with them went really well too. I would never have thought of combining the two flavours. I'll order them again if Adam puts them on the menu. The Gurnard was also lovely. It cooks really well and is delicious. I think I read somewhere (maybe it was your information) that gurnard isn't a popular fish, but I have no idea why. I'd say it is my favourite. Maybe the name's a bit off-putting, given that gurning is a Lake District sport in which the winner is the one who can contort his face into the ugliest shape. The bouillabaise sauce was a perfect accompaniment and the carrot, parsnip and coriander mash made a refreshing change from potato mash and I'm going to nick that idea for my own meals. Sorry, Adam! So thanks for a lovely week of meals once again.

Allan Postgate, Worcs

Gurnard - who knew?!

We are looking forward to our gurnard tonight!  It's a fish I'd never tried until I started buying from you and it is now one of my wife's and my favourites. By the way, I really enjoyed Paul's personal video email about the new service. More fish, more meals and better value without all the veg etc. And less weight to transport around the country. A big thumbs up from us.

Alan Postgate, Worcs