Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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gurnard the common name for fish of the family Triglidae, which is well represented in the temperate and warm waters of the Atlantic and Mediterranean and also includes a few Indo-Pacific species. These fish all have relatively large and conspicuously bony heads. It is rare for them to reach a length of more than 45 cm (18") and many are so small as to be suitable only for fish soups.

In N. America, where the name sea robin is often used, the gurnards are little used for food. In Europe, the larger species are brought to market. The most common are Eutrigla gurnardus, the grey gurnard, and Trigla lucerna, the tub gurnard, the largest of all.