Gurnard Fish

Gurnard is an underappreciated fish that most chefs traditionally use only for bisques, soups, and stocks due to its strong flavour and low price. However, when treated as the star of a dish, gurnard can be spectacular. It has firm, white flesh with a rich, deep flavour that stands up beautifully to bold accompaniments like chowder sauces and shellfish. When buying gurnard, make sure it is properly scaled, well skinned, and carefully pin-boned, as these are essential preparation steps. Sous vide cooking at 56 degrees for around 12 minutes produces a perfectly flaky, opaque result. For home cooks, gurnard is an excellent sustainable and budget-friendly alternative to more expensive white fish.