Gurnard

What Is Gurnard?

Gurnard (Chelidonichthys lucerna and related species) is a rocky- and sandy-bottom fish with a large head and a conical body; it is known internationally as “gurnard.” Its most distinctive feature is its broad, colorful pectoral fins, which spread like bird wings.

Its firm, white, low-fat flesh is highly prized. Its large head and bones give fish soup a deep flavor, making it one of the best fish for soup. Take care when cleaning it because of the sharp spines on its head and fins.

Gurnard Nutrition Facts

Like lean white fish, gurnard provides approximately 90 kcal of energy and a high amount of protein per 100 g. Because no verified USDA data specific to this species is available, these values are approximate and based on a similar profile.

What Are the Benefits of Gurnard?

With its high-quality protein and low fat content, gurnard can be part of a balanced diet; its firm flesh makes soups nourishing.

This is general information. Gurnard is a food and is not a substitute for medical treatment.

How to Choose Gurnard

Fresh gurnard has bright eyes, red gills, firm flesh, and a fresh sea smell. The colors of its pectoral fins should be vivid.

• Eyes should be bright and full, and gills should be red.
• Fin colors should be vivid, and flesh should be firm.
• It should smell fresh and briny; take care around its spines.

How to Store Gurnard

Store fresh gurnard on ice in the coldest part of the refrigerator for 1–2 days. After cleaning it, it can be kept in an airtight bag in the freezer for months.

How to Use Gurnard in the Kitchen

Gurnard is used most often in fish soup, as well as in steamed dishes, baked dishes, and grilled dishes. Straining its head and bones yields a deeply flavored fish stock (fumet).

How to Make Gurnard Fish Soup

Simmer gurnard with vegetables, then strain it to make a rich fish stock. Add a flour-and-egg liaison and pieces of fish to the stock to make a thick soup.

How to Clean Gurnard

Cut off the sharp spines on its head and fins with scissors, then scrape off the scales, remove the innards, and rinse it well under running water. Wear gloves to avoid being punctured.

What Dishes Can Be Made with Gurnard?

Gurnard fish soup, steamed gurnard, and oven-baked gurnard with vegetables are its best-known preparations.

Frequently Asked Questions

Why is gurnard good for soup?

When boiled, its large head and bones give the broth a deep flavor, and its firm flesh does not fall apart, making it one of the favored fish for soup.

What are a gurnard’s “wings”?

They are its broad, colorful pectoral fins. They spread like bird wings as the fish swims, which is why it is called “kırlangıç” (swallow) in Turkish.

Can gurnard be grilled?

Yes. Larger fish can be cleaned and cooked on the grill or in the oven, and their white flesh is flavorful.

In what season is gurnard available?

It is at its most flavorful in winter and spring; it lives on sandy and rocky seabeds.