Gurnard Recipes?

Please add any Sea Food recipes you may have here.
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phatboy
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Gurnard Recipes?

Post by phatboy »

1st of all are red/tub gurnards edible? and if they are how would i cook them?
cheers
Phatboy



joliroger

Post by joliroger »

They are truly edible, they need to be "skinned" and as to how you cook them.....................its up to you, baked in tin-foil with butter herbs etc, fried, or whatever. For myself in the league of fish for taste i would only put them just behind Sole or Bass

JOLI

phatboy
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Post by phatboy »

cheers joli.
i caught a couple on a mackeral charter boat last week the skipper told me he thinks theyre edible but he didnt know how to cook them.
ill have em for tea tomorrow maybe just baked in foil with some herbs.
could i fillet them and then peel the skin off after cooking or is it easier to skin them and cook em whole?

joliroger

Post by joliroger »

HIYA,
In my opinion it is easier to skin them first, take the head off , gut it, nip where the neck would be and peel back the skin, dont rush just take it slow and the skin will peel off...............eels & Bass in the same fashion



JOLI

phatboy
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Post by phatboy »

cheers m8
looking forward to tea time tomorrow

joliroger

Post by joliroger »

You are welcome...........enjoy them, YUM YUM !!!!!!!!!

andy1_i
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Post by andy1_i »

mr.hugh fearnley-whittingstall highly recommends this species as highly underrated,so you should try out a few recipes by the man ?

Andy1i

phatboy
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Post by phatboy »

cheers guys
i baked them in foil with a bit of garlic, lemon and a few herbs.
very nice will definitely have them again :D
ill chk what fearnly-whittingsal reccomends and maybe try it a different way nxt time

conni
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Post by conni »

had a red gurnard on the bbq in the summer just gutted it and a few slices of lemon,also done a bass at the same time to compare,not much in it both beautiful,

andy1_i
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Post by andy1_i »

conni when you bbqed them did you do it in tin foil or just skin side down,as im the kinda chap that with my luck the fish would fall apart and end up in the barby coals :((

Andy1i

eccles
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Post by eccles »

When I can get decent size gurnards, I do goujons: - Cut into suitable size pieces say around three inches long, dip in thin batter then breadcrumbs and fry very quickly - superb!

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