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Did you know?

Gurnard have six ‘legs’. The legs are actually modified spines from their pectoral fins, covered in chemo-receptors, used to rummage around in the sand smelling for things to eat.

Gurnard is an odd fish indeed, with ‘wings’ and ‘legs’. For years discounted as bait for crab and lobster fishing, or stock for soup, gorgeous Gurnard is now valued as a tasty, sustainable catch. Gurnard come in red, yellow or grey varieties, all of which have dense, meaty flesh, found mainly in the tail, and a rich, relatively fishy, flavour.  

Our whole, fresh gurnard are relatively small by nature, ranging from 150g to 500g. One large fish will make a generous portion for one. If you prefer, we can fillet the fish for you. Please be aware that the filleted weight will be approximately 40% of the whole fish weight.

FLAVOUR: Bold | TEXTURE: Firm | ALLERGENS: Contains Fish

All varieties of gurnard are abundant along the Dorset coast. The fish tend to move out into deeper water in the winter, and come into shallower inshore waters in the warmer summer months, feeding on offshore sandbanks or along sandy coastlines around underwater gullies where prey has gathered. In Weymouth, they’re typically caught in day boat nets.

Seasonality: All year 

Nutritional information per 100g:

Kcal 80 kcal
Protein 18.3g
Fat 0.7g
Saturates 0.1g
Salt 0.15g
Carbohydrates 0g
Sugars 0g

Rich in vitamin B12, vitamin B6, selenium and phosphorous

Contains FISH

Commonly used for stocks and soups, including the famous French bouillabaisse, gurnard pan fries or grills extremely well, as well as standing up to stronger flavours. Pair it with Mediterranean flavours including garlic, herbs, pancetta and chorizo.

Gurnard is perfect for roasting whole in the oven after pan searing with butter.  Once cooked, the meat can be picked away from the bones easily, saving you the hassle of filleting it.

Pan fried fillets are often served as a starter, complemented by ingredients with a certain sharpness, such as onions, white wine and lemon.

Best eaten immediately. 

Store in the fridge between 0ºC-5ºC, and eat within 2-3 days. 

If you don’t plan to eat within 3 days, then freeze on day of delivery and eat within 3 months. Defrost in the fridge overnight. Do not refreeze.

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Delivery Delivery Fresh from the sea and delivered straight to your door in as little as 48 hours. Find out more about our local and national delivery options here.
Quality Quality The clear waters of the Dorset coast are home to some of Britain’s finest seafood, over 40 local species.
Sustainability Sustainability Weyfish is a community business, proud of our produce and its provenance, with strong ties to the local fishing fleet.

Locally caught, sustainable seafood

We're Weymouth's harbourside fishmonger, based in the historic Old Fish Market, with counters full of the freshest Dorset seafood and shellfish, landed daily on the quayside right outside the shop. We're a community business with strong ties to the local fleet, proud of our produce and its provenance, always ready to answer your questions or offer some expert advice.