Fugazi Posted August 21, 2006 Report Share Posted August 21, 2006 I managed to spend 8 hours Saturday anchored on what previously had been a Bass hot spot, but we only managed to catch small Bream and Gurnard. Having read that the Gurnard is highly prized by the French to eat, I thought I Quote Link to comment Share on other sites More sharing options...
Paul D Posted August 21, 2006 Report Share Posted August 21, 2006 You must be barking mad eating a Gurnard Quote Link to comment Share on other sites More sharing options...
plaicemat Posted August 21, 2006 Report Share Posted August 21, 2006 Either you didn't have a red gurnard or you cocked up the cooking somehow. Not for nothing is the gurnard known as the chicken of the sea. If I ever catch a decent sized specimen, I'm highly delighted. I enjoy cooking and eating and do know what good food tastes like, and gurnard is exceedingly good. Terry. Quote Link to comment Share on other sites More sharing options...
Newboy Posted August 21, 2006 Report Share Posted August 21, 2006 They are delicious (no doubt Alun will come up with a recipe). Try gutting it asap, the gut tend to rot quickly. they have small bones along the lateral line so try filleting it into 4 qtrs (2 really as the 2 underside is so small it's not really worth the effect unless the fish is a decent size). I found the flesh is really sweet, better than black bream, similar to red bream. Quote Link to comment Share on other sites More sharing options...
Swainiac Posted August 21, 2006 Report Share Posted August 21, 2006 Why bother filleting?? Simply clean the fish, slit the back bone, each side of the bony ridge, squeeze in some lemon, pop a few herbs inside the cavity, wrap the whole lot in foil and bake it. They are delish!!! I think I've only five left in my freezer!!! Rich Quote Link to comment Share on other sites More sharing options...
Fugazi Posted August 22, 2006 Author Report Share Posted August 22, 2006 Well the one I had was quite big sort of brownish with blue edges to the pectoral fins so I assume it was a red gurnard? It was gutted on the boat and cooked as instructed, but I think in future I'll stick to the bass, bream etc and leave these 'chickens' for the French. Gordon H Quote Link to comment Share on other sites More sharing options...
Mike Fox Posted August 22, 2006 Report Share Posted August 22, 2006 Might have been a tub gurnard Gordon... Quote Link to comment Share on other sites More sharing options...
plaicemat Posted August 22, 2006 Report Share Posted August 22, 2006 I think you're correct, Mike. There is no doubt about a red gurnard being red; it is not 'sort of brownish'. Terry. Quote Link to comment Share on other sites More sharing options...
plaicemat Posted August 22, 2006 Report Share Posted August 22, 2006 Not sure if this is going to work but did it look like this? Quote Link to comment Share on other sites More sharing options...
plaicemat Posted August 22, 2006 Report Share Posted August 22, 2006 Hoorah, it did work. That's a Tub Gurnard. Hopefull, this is a Red Gurnard. Terry. Quote Link to comment Share on other sites More sharing options...
Swainiac Posted August 23, 2006 Report Share Posted August 23, 2006 Terry.......which one is Bernard the Gurnard??? Rich Quote Link to comment Share on other sites More sharing options...
duncan Posted August 23, 2006 Report Share Posted August 23, 2006 Bernard is currently away with his mate Herbert. right pair of bank robbers Quote Link to comment Share on other sites More sharing options...
plaicemat Posted August 23, 2006 Report Share Posted August 23, 2006 I'd heard Bernard and Herbert had spent a night in jail after too much sherbet. Terry. Quote Link to comment Share on other sites More sharing options...
Fugazi Posted August 23, 2006 Author Report Share Posted August 23, 2006 Brilliant pictures Terry, I now know what a Tub Gurnard is, something you don't want to eat. Gordon H Quote Link to comment Share on other sites More sharing options...
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