Gurnard Fillets x 2
Gurnard has a firm texture and sweet flavour, a hybrid between red mullet, haddock and seabass. For perfect results we recommend pan-frying or grilling. Gurnards firm flesh lends itself to stews and bouillabaisse. Gurnard is becoming more popular as chefs and cooks look for sustainable (and tasty) fish options.
- Each pack contains: 85g to 90g x 2
- Boneless fillets, skin on
- Serves 2 (one portion each)
- Suitable for freezing
As a fresh caught product, due to many different factors such as bad weather conditions and seasonality, product may occasionally be substituted with a similar alternative - we will always notify you of this.
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Gurnard Fillets x 2
Gurnard has a firm texture and sweet flavour, a hybrid between red mullet, haddock and seabass. For perfect results we recommend pan-frying or grilling. Gurnards firm flesh lends itself to stews and bouillabaisse. Gurnard is becoming more popular as chefs and cooks look for sustainable (and tasty) fish options.
- Each pack contains: 85g to 90g x 2
- Boneless fillets, skin on
- Serves 2 (one portion each)
- Suitable for freezing
As a fresh caught product, due to many different factors such as bad weather conditions and seasonality, product may occasionally be substituted with a similar alternative - we will always notify you of this.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Gurnard has a firm texture and sweet flavour, a hybrid between red mullet, haddock and seabass. For perfect results we recommend pan-frying or grilling. Gurnards firm flesh lends itself to stews and bouillabaisse. Gurnard is becoming more popular as chefs and cooks look for sustainable (and tasty) fish options.
- Each pack contains: 85g to 90g x 2
- Boneless fillets, skin on
- Serves 2 (one portion each)
- Suitable for freezing
As a fresh caught product, due to many different factors such as bad weather conditions and seasonality, product may occasionally be substituted with a similar alternative - we will always notify you of this.
