There are currently over 30 specifies of gurnard in the Australian seafood markets that all fall under the 1 name of Gurnard. Gurnard has many sub names from flying gurnard due it its coloured wings to a simpler name of Latchet.
Gurnard have firm flesh that holds together well when cooking. They can be grilled or fried, however they have a very low oil content and the flesh can dry out. To combat this cook Gurnard fillets on a lower heat or using a wet method such a braising. Gurnard can be added to a soup or stew. The bones of Gurnard make good stock.