Habitat
The common gurnard perch lives over sand and hard bottom from 2-100 metres depth.
Fishing information
Commonly caught while fishing for flathead over sand but may also be encountered over rocky reef. This species is abundant in Tasmania.
Handling
Be careful of poisonous spines which can inflict a painful sting. Poison glands are found at the base of the dorsal, anal and ventral fin spines. If you are spiked, wash the affected area with warm water to help de-nature the toxins. Seek medical advice if symptoms persist.
Cooking
Gurnard flesh is white, firm and good eating when filleted and skinned. It has a medium flavour with low oil content. Suitable to bake, barbecue, shallow or deep fry, foil bake, grill, poach or steam. When preparing gurnard carefully cut off all the spines using kitchen scissors.
Recipe: Oven Baked Gurnard:
1 whole gurnard, gilled, scaled and gutted, head may be removed; 1 small onion, sliced; 1 clove of garlic, diced; 1 lemon, one half quartered, the other sliced; 2 small tomatoes, quartered; bay leaf (optional); pepper; 1 tbsp of butter ; 1 tbsp of olive oil or butter for cooking.
Place all ingredients except the slices of lemon slices, butter and pepper in the gut cavity. Slightly score the fish along the back and spread butter with lemon slices along the back of the fish. Wrap in foil or place in baking dish in an oven at 180 degrees for about 20-30 minutes.
This is a great way of utilising a fish that tends not to be favoured by many Tasmanian recreational fishers. Baking these fish makes it very easy to peel off the cooked fillet with a flat spatula and they are very tasty.