Eating Seasonally: Gunard

Eating Seasonally: Gunard

  • Posted by:
  • Posted on:

Once underrated, Gurnard is fast gaining in popularity as word spreads about its firm white flesh and great flavour. Recognised as a more sustainable choice of fish, it’s also great value, easy to cook and really versatile. Gurnard variations include Grey, Red and Yellow – the skin colours may be different, but they all taste delicious. Gurnard is delicious pan-fried or grilled, and – as a species that is also found in the Mediterranean - works brilliantly in a classic Bouillabaisse. Choose from a whole gutted Gurnard or fillets and prepare to be impressed.

Content image
Content image

Back to articles

Be inspired…

Gurnard with Roasted Red Pepper Relish

Gurnard with Roasted Red Pepper Relish

Greendale Red Gurnard comes from South West waters; this distinctive (and delicious) fish is also very popular in the Mediterranean, and its firm white flesh pairs really well with ‘sunshine’ flavours, like the red peppers in this recipe.

Fragrant Baked Gurnard Parcels

Fragrant Baked Gurnard Parcels

Delicious Gurnard has long been popular in Mediterranean countries, but here in the UK we’ve taken a little longer to catch on! As well as being a more sustainable alternative to catches like Cod or Haddock, Gurnard is also now gaining recognition for its superior taste and succulent flesh. It works beautifully in simple recipes that allow its flavour to really shine – this easy foil-baking method does just that. Feel free to adapt the ingredients to include the herbs and flavourings you prefer (or have available). Serves 2.

Back to top

Accreditation

Popular searches

Customer support

Get in touch

About us

Come and see us

Greendale Farm Shop Sidmouth Road Nr. Farringdon Exeter EX5 2JU

Opening hours

Mon 8am-8pm | Tues-Sat 8am-10pm | Sun 9am-7pm

Contact