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Fish of the Month

February 2013

Fish Facts

Scientific name 
Aspitrigla cuculus
Classification 
White fish
  • Found: throughout Atlantic
  • Max length 50cm
  • Max age 21 years
  • Walks on feeler feet (adapted fins) to sense hidden prey
  • Communicates by grunting
  • Spawns in summer
  • In Britain also known by local names such as soldier, elleck, rotchet and croaker
  • Length/Age at maturity 25cms/4yrs

 

Fish calendar

Download the Good Fish Guide

February 2013
Gurnard, Red
Best buy - What to ask for 

Eating Red gurnard will help reduce the number discarded in fisheries for other target species. Avoid eating immature fish (less than 25cm) and fresh (not previously frozen) fish caught during their spawning season (summer).

Fishery info 

Of the six species of gurnard known in northern European waters, red gurnard is most commonly exploited as a food fish. Gurnards are often thrown back due to low market demand. Increased consumption and demand for the species will alleviate the need to waste fish through the practice of discarding. Most red gurnard are caught by accident by anglers or as bycatch in inshore trawl fisheries. Until recently it was mostly used as bait for crab pots but, as a tasty and more sustainable choice, it is increasingly available.

Oddly, for a species that has no tradition for eating in the UK, the red gurnard has several local names in Britain, including soldier, elleck, rotchet and croaker. 
 

Basics 

Recognised as both an under-utilised species and one tolerant of fishing, it’s a good choice for consumers.

Dazzling red when fresh, this small fish has a distinctive long sloping forehead.  It has a pair of large, fan-shaped fins behind the head which it can use as “feeler feet” to walk over the seabed sensing its prey.

Formerly ignored for eating, this fish is tasty and the cooked flesh comes away leaving the bones behind.

Always choose fish above 25cm in length to avoid eating immature individuals.

Fish biology 

Gurnards belong to a family of fish known as ‘sea robins'. Red gurnard is the species most commonly exploited as a food fish. It lives on the seabed and uses specialised pectoral fins to sense crustaceans hiding in the sediment. It can also hunt other small fish.

Gurnards are gregarious and communicate by grunting. They are found in shallow, inshore waters and spawn in summer. They grow fast and mature at a young age but can live a long life.

Health 
  • High protein
  • Low fat
  • Good range of vitamins
     
Why & how to eat? 

Despite its odd appearance red gurnard is tasty and full of firm meat which has the health benefits of whitefish, i.e. high protein, vitamin rich and low fat.

Red gurnards are mainly caught by bottom trawlers in mixed fisheries. Gurnards were mostly discarded due to low market demand but following popularisation by celebrity chefs, such as Rick Stein, their consumption is increasing. This helps reduce the wasteful practice of discarding low value or unmarketable fish.

Can be cooked whole after removing the head. Deep fry, bake or use in stews. The flesh holds together well and comes away from the bones with ease.