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Gurnard Fillets – Wild-Caught | New Zealand | 250g
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East Rock wild-caught Gurnard fillets, 250g. Traceable to vessel and area. Firm, compact flesh with a sweet, mild, slightly nutty flavour. Try our Gurnard Fish Fillet with Peas and Cider recipe for inspiration.
Description
About this cut:
Wild-caught gurnard from East Rock, Gisborne, New Zealand. Firm white flesh with a mild flavour: great for pan-frying, fish curry, baking, and fish and chips. Caught by small inshore boats off the Gisborne coast.
Where it comes from:
East Rock, Gisborne, New Zealand. Wild-caught, traceable to vessel and area.
How it gets to you:
Landed by East Rock in Gisborne, New Zealand, and blast frozen. Shipped under strict cold chain to Singapore and delivered frozen to your door. Thaw in the refrigerator overnight before cooking.
How to cook it:
Pan-fry in butter over medium-high heat for 3 to 4 minutes per side. Bake at 180°C for 12 to 15 minutes. Add to curries and stews in the last 5 minutes of cooking.
Good to know
- Origin: Gisborne, New Zealand (East Rock)
- Allergen: contains fish
- Wild-caught; traceable to vessel and area
- 250g per fillet; blast frozen
- Thaw in fridge overnight; use within 3 days of thawing
- Nutrition: reference values per 100g from the New Zealand Food Composition Database. Not a supplier laboratory panel.
Also available as:
Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Seafood range.
Frequently asked questions
Gurnard is a wild caught New Zealand fish with firm, compact white flesh and a mild, slightly nutty flavour. The flesh keeps its shape in a sauce rather than breaking up, which is why it is a common choice for curries, stews and fish and chips. Each fillet weighs 250g and cooks through in 6 to 8 minutes.
East Rock catch The Meat Club's gurnard off the Gisborne coast of New Zealand, using small inshore boats on short trips that keep the gap between catch and processing low. Every fish is traceable to the vessel and the area it came from. Fillets are blast frozen and held under cold chain to Singapore. Each pack holds one 250g fillet, delivered frozen at minus 18C.
A fish suits curry when the flesh is firm enough to hold together through simmering and mild enough to take on spice rather than compete with it. Gurnard meets both, with compact flesh that stays in distinct pieces in a sauce. Cut a 250g fillet into 3cm chunks and add them in the final 5 minutes, by which point they will be opaque and just firm.
Gurnard batters well because the flesh is firm and low in oil, so it does not collapse in the fryer. Thaw a 250g fillet, pat it dry and cut it into 2 or 3 strips. Coat in a light batter and fry at 180C for 4 to 5 minutes until golden and cooked through. Drain on a rack rather than paper so the crust stays crisp underneath.
Gurnard cooks best from thawed. A 250g fillet needs only 6 to 8 minutes of cooking, so a frozen centre will still be cold by the time the surface is done. Thaw it overnight in the refrigerator, allowing 8 to 12 hours, and cook within 3 days. Do not refreeze it once thawed. Hold it at minus 18C until the night before.
