Gurnard, Skin Off Bone Out Fillets

Red or Spotted Gurnard are the most common variety of Gurnard found in New Zealand. They are widespread, and usually found on sandy shell seabeds at depths of 150-200 metres.

Flesh is white when cooked, and has a sweet flavour.

Availability: Available year round.

Shelf life: Best consumed on arrival or within 2 days from receiving product.

Fish for your health: White fleshed fish is traditionally high in protein and low in fat. However, all fish provide an excellent source of Omega 3, an essential fatty acid which helps in lowering blood cholesterol and maintaining a healthy circulatory system.

Suggested wines: A fruity Chardonnay, will add an element of citrus and round out the flavour nicely. A medium-bodied Sauvignon Blanc will enhance the fish like a wedge of lemon and can offer good complementary flavours if you go with a herbacious variety.