Habitat
Found in large, sandy bays and estuaries on soft bottoms out to the inner continental shelf to depths of 200 metres.
Fishing information
This colourful fish is only occasionally taken by inshore anglers on rod and line.
Handling
Should be handled carefully as fin spines contain venom glands.
Cooking
An excellent eating fish increasing in popularity. Gurnard have firm flesh that holds together well when cooking. They can be grilled or fried, but have a very low oil content and the flesh can dry out. To combat this, cook gurnard fillets on a lower heat or using a wet method such braising or curries. Gurnard can be added to a soup or stew. Their bones make good stock. Be careful when preparing gurnard to cut all the spines off carefully using scissors or pliers.
Recipe: Gurnard and Bacon Bake:
8 small or 4 large gurnard fillets; 750g sliced potato (½ cm thick and parboiled for 3 minutes); 2 tbsp butter; 4 rashers bacon, rind removed; 2 tbsp parsley, chopped; 250g tomatoes sliced; salt and black pepper.
Line bottom of well greased ovenproof dish with layers of potato. Dot with butter and bake in a moderate oven (180°C) for 20 minutes. Remove from oven and arrange tomato slices over potato, sprinkle with salt, pepper and parsley. Place fillets on top, with a bacon rasher on top of each fillet. Replace in the oven and bake a further 20-25 minutes until fish is cooked. Serve hot with vegetables.