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.
We currently can process and export a 40ft container every 4 weeks
Although an abundant supply is available, all fish that fall under the South Australian fishing authority are monitored to ensure they are not overfished to ensure the stainability for future generations.
- Chelionichthys kumu
- Whole fish
- Caught by trap or trawl fishing vessels
- Grading: under 250 grams, over 250 grams
- Frozen weight 10kg packing – cardboard carton
- Frozen – air or sea freight