Gurnard may not be the most attractive looking fish - but they are inexpensive and an excellent choice for stocks, curries, and winter warmers such as soups and stews.
Some are a rich red in colour, others are grey but all gurnard have a wonderfully firm texture.
Whilst lean and bony, the flesh has a mild flavour and takes well to being stuffed with stronger flavours such as onion and tarragon, and then gently baked for 10 minutes or so.
thecornishfishmonger.co.uk/gu...