The most common variations are red, grey and yellow/tub gurnards. All are very similar in shape and taste, it’s just the skin colours that change. They are found around the UK and the Mediterranean from 350g to 2.5kg, and are always a good buy.
Commonly used for stocks, soups and bouillabaisse, gurnard is not a big seller despite being rated by several well-known chefs. Although bony, gurnard has a good flavour, firm textured flesh, takes strong flavours and pan-fries or grills well.
Text by Seafish