Gurnard

Puwhaiau

Chelidonichthys Kumu

Seasonality – Year round

Catching Method – Long line, trawl, ledger, soft bait

Raw Preparation – Yes

Cooked With The Skin On – Yes

Preferred Cooking Methods – Sauté w/ skin on, baked, crumbed

Substitute Species – Butter Fish, Blue Cod, Tarakihi

 

Another wonderful eating and economical fish, gurnard is a favourite for many Kiwis. Nicknamed ‘Carrots’ for their bright orange colour, gurnard have a lovely small, sweet, white flake.

The fillets of gurnard which are relatively delicate lend themselves perfectly to quick cooking methods. Dust in a little flour (pat off the excess), then sauté in a little oil, finishing with a dab of butter and a simple squeeze of lemon juice.

Another favourite preparation method is to cook the gurnard the same way as above, then marinate it escabeche style, which is a Spanish method of marinating the fish after the cooking. While the fish is still warm, place the fillets in a bowl or something similar, and add a little sherry vinegar, lemon juice, good quality olive oil, orange zest, a couple of star anise, sliced shallots, fresh chilli, a little runny honey salt, and fresh pepper!

SIGN UP TO OUR NEWSLETTER FOR MONTHLY ANNABEL LANGBEIN'S CATCH TO COOK RECIPES

Your browser privacy settings are preventing this subscription form from displaying. To subscribe, please visit this page in a browser with content blocking disabled.