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Cornish Gurnard Fillets.


Out of stock


A firm, white fish with great flavour. The fish will be filleted and will be enough to feed two. Good as a substitute for monkfish as it holds together very well. This under-rated, tasty fish is one of the most versatile fish from the British seas. Red Gurnard are in season at the moment and are in good supply in Cornish waters. The fish has a very pleasant flavour, taken from a very large fish the fillets from each fish have been frozen in portions. I strongly recommend using the bones from the fish as they contain loads of additional flavour. Make a stock for another meal or a quick reduction to make a rich sauce to pour over the fillets. Gurnard goes beautifully with Samphire, leafy greens and mash. Here’s a list of 14 recipes to try.

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