Australian Seafood Specalists
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Red Gurnard

Characteristics

WILD/FARMED
Wild
FRESH/FROZEN
Fresh
PACKAGING
Vacuum
FLESH COLOUR
Yellowish White
COOKING METHODS
Steam/Microwave, Poach, Shallow Fry, Bake, Grill/Barbecue
FLAVOUR
Mild
Strong
OILINESS
Low
High
MOISTURE
Dry
Moist
TEXTURE
Soft
Firm
THICKNESS
Thin
Thick

The Red Gurnard is a very versatile white flesh fish with a delicate flavour. It can be prepared in many different ways however the preparation should enhance and accentuate the delicate flavour. The best cooking methods are grilling and barbecuing, poaching, shallow frying, baking and steaming. Verdelho or young Semillons from New South Wales, or lightly wooded Chardonnays accompany Red Gurnard very well. With the Red Gurnard on ratatouille, more strongly flavoured wines such as oaked Chardonnay or Victorian Marsanne are better suited.

Sourced and/or adapted from:  Yearsley, G. K.; Onley, A. C.; Brown, F. K. Australian Seafood users manual: making the most of the world’s best (2000). Queensland Department of Primary Industries/Fisheries Research and Development Corporation.
 
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