Red Gurnard being filleted by Anthony Sargeant


IMG_2831 Red Gurnard

The Red Gurnard at the back has had one fillet removed which is lying under the filleting knife at the back of the chopping board, and the filleting has started on the nearside with an incision down the side of the backbone with the flexible Wusthof filleting knife. Tony Sargeant recommends Gurnard which has excellent flavour and a firm meaty flesh. Remarkably it used to be thrown back by Cornish fisherman because it had no commercial value – either that or it was used as bait in lobster pots.


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