SPECIES

Red Gurnard

Triglidae

Admittedly, these fish look pretty funny. Identified by their distinct ‘walking legs’ under their large, brightly coloured pectoral fins, Gurnards (and their cousins, Latchets) are staples of Australia’s south east ocean fishery. These species are our favourite substitute for the higher-priced Flathead, with fillets being interchangeable in a recipe as well as being more affordable. Ocean dwellers, these fish are known for a broad flake and a clean flavour. Cook the fillets however you’d cook Flathead. They’re especially great as fish and chips.

DIVE DEEPER

COMMERCIAL NAME

Red Gurnard

Method of Capture

Trawl

Region

Southern Australia,
Eastern Australia,
Western Australia

Other names

Red Gurnard, Spiny Gurnard, Butterfly Gurnard, Latchet.

Scientific Family

Triglidae.

Seasonality

Available year-round.

Size

Can grow up to 60cm and 1.5kg.

Price range

Medium priced.

Alternative Species

Leatherjacket, Redfish, Pink Ling.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Sold whole and in fillet form. In whole fish, check for clear bright eyes and vibrant red or orange coloration. Try to press the flesh with your fingers, too. The flesh should spring back easily leaving no dents on the fish.

STORAGE TIPS

Wrap whole fish and fillets in foil in the fridge. Keep well chilled at 0º. Product received whole should have fillets removed to retain fillet
quality and shelf life.

COOKING TIPS

Flesh has a mild, slightly briny, oceanic flavour, very similar to Flathead. The texture is delicate to medium firmness, with white, flaky meat. The bones and the head are great for making fish stock and soup.

COOKING METHODS

Poach, pan-fry, stir-fry, bake, grill, barbecue, smoke, pickle. Wrap in foil or banana leaves if baking or barbecuing, to prevent the flesh drying out. For a milder flavour, remove the strip of dark red muscle from just beneath the skin.

Flavour pairings

Steam, poach, pan-fry, stir-fry, bake, braise, grill, barbecue, smoke.

IMPORTS

Occasionally fillets and less frequently whole fish are imported from New Zealand.

Find similar species by tag

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

5 Deep-Sea Fish To Try Before You Die

Oysters With Shallot Vinegar

Oysters With Shallot Vinegar (what is looks like pre flip)

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

5 Deep-Sea Fish To Try Before You Die

Oysters With Shallot Vinegar

Oysters With Shallot Vinegar (what is looks like pre flip)

Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

Consectetuer Adipiscin

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Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

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