/li%20%20listrongSpecies:/strong%20red%20gurnard%20—%20the%20Cornish%20hidden%20gem/li%20%20listrongProfile:/strong%20meaty,%20earthy,%20similar%20texture%20to%20monkfish/li%20%20listrongUse:/strong%20pan-fry%20skin-down,%20bouillabaisse,%20batter/li%20%20listrongDelivery:/strong%20UK-wide,%20kept%20frozen%20in%20transit/li/ul&media=https://frozenfish.direct/wp-content/uploads/2023/08/Red-Mullet-Fillets-1kg-1-Custom.jpg)
An 800g pack of premium raw Red Gurnard fillets — 4 to 5 fillets at 150–200g each. Gurnard has long been the hidden gem of Cornish white-fish cookery: a unique combination of meaty texture (similar to monkfish) and a delicate but distinctive earthy flavour. Holds together beautifully when battered, pan-fried or simmered in stews.
Pack details
- Net weight: 800g
- Fillets: 4–5 per pack at 150–200g each
- Species: red gurnard
- Storage: keep at −18°C; defrost overnight in the fridge before cooking
How to cook gurnard
- Pan-fry skin-down: season with salt and flour, fry in butter for 2 minutes skin-down, transfer to a 200°C oven for 2–3 minutes to finish.
- Batter and fry: the meaty texture handles batter beautifully — 180°C for 4–5 minutes.
- Bouillabaisse: use as the base of a classic Mediterranean fish stew with saffron, fennel and tomato.
- Roast: 200°C for 10–12 minutes with garlic, lemon and herbs.
- Salt-bake (the chef-classic): bury in egg-white-bound rock salt, bake 200°C for 18–22 minutes.
Pair with a chilled Picpoul de Pinet or a Provence rosé.
Sourcing and delivery
Red gurnard fillets, premium quality. Dispatched frozen from our UK warehouse in insulated packaging.
