Dorothy FarrarGurnard
The gurnard is a relatively unknown sea creature. This is an excellent edible fish that is very tasty and has many valuable ingredients.
Here’s what you should know about gurnards
Gurnards are among the bottom-dwelling marine fish. Triglidae can be found in water depths of 400 meters. There, the fish search the seabed for food, using their elongated fin rays to help. The gurnard feeds on fish, molluscs, and crustaceans .
The lower rays of the pectoral fins are transformed into organs of touch. This makes it easier for the fish to move on the seabed and also makes it possible to scuttle for a short time. The pectoral fins are strikingly large and often blue in color at the edges. The head of the gurnard is particularly striking. The fish have a wide mouth and the gills are covered with spines. Depending on the species, the fish are silvery or reddish and can reach lengths of ten to 75 centimetres.
The gurnard owes its name to the grunting and snarling sounds the fish make. The sound is made by the swim bladder vibrating. The fish is common in the Atlantic, but is also found in parts of the North and Baltic Seas. Other distribution areas are the Black Sea and the Mediterranean Sea.
Biologically, the species can be counted among the armored cheeks. Gurnards are widely appreciated as a delicate food fish. In France, “grondin perlon” is served in fine restaurants. In England, the gurnard is served as “red gurnard”.
importance to health
Eating fish is very beneficial for health. It is recommended to eat fresh fish several times a week. The fat content of gurnards is above average at around five grams. It mainly contains polyunsaturated fatty acids. 100 grams of gurnard contain over 600 mg of omega-3 fatty acids.
Eating the fish has a positive effect on the cardiovascular system , blood vessels and brain performance . Other valuable ingredients are trace elements, minerals and vitamins B12 and D. Gurnard meat is easily digestible and has a lot of protein, which is easy to digest and quickly provides the body with new energy. Several servings a week prevent an iodine deficiency.
Ingredients & nutritional values
100 grams of gurnard consume 122 calories. Fish are made up of almost 75% water. Protein is about 20% and the fat content is about 5%. The fatty acid DHA is present at 420 mg and the fatty acid EPA at 190 mg. In addition to the trace elements iodine, selenium and zinc, vitamins B12 and D are also included. Potassium has the highest mineral content with 380 mg. In addition to 110 mg of sodium and 42 mg of calcium, the fish also contains 34 mg of magnesium.
| Calories and nutrients (per 100g) | ||
| kilocalories/kilojoules | 122 kcal/ 510 kj | |
| protein | 20 g | |
| carbohydrates | 0 g | |
| Fett | 4 g | |
| fiber | 0 g | |
intolerances
The consumption of the fish should be limited if there is a histamine intolerance . If the absorbed histamine is not broken down by the body, the result can be diarrhoea , tachycardia , reddened skin or headaches . If you have a fish allergy, you should refrain from eating gurnards.
Fish allergies cause skin rashes , diarrhea, or difficulty breathing . In severe cases, allergies flare up as soon as the cooking vapors are inhaled, and contact with the fish scales is also considered an allergy trigger.
Shopping and kitchen tips
Fresh gurnard is rarely available at the fish counter in the supermarket. Due to the structure of its skeleton, the fish is very difficult to portion. It is usually filleted and gutted when it is sold. The light flesh is very firm and has a sweet taste. Gurnard liver is a particular delicacy.
If the fish is to be prepared skinless, the skin can be removed by breaking off the head and pulling the skin away from the body towards the tail fin. Before preparing it, it is sufficient to rinse the fish well inside and out and then pat it dry. If possible, fresh gurnard should be prepared on the day of purchase. The fish can be stored in the refrigerator for a maximum of one day.
preparation tips
Gurnard is preferably prepared whole. If gurnard fillets are on offer, then this is the more convenient way of preparing them. The white, aromatic meat can be grilled or steamed. Gurnard is a popular ingredient in fish soups.
Filets should not be seared too hot. A gentle cooking method is recommended here. The fine fillets are ideal for fish stew or refined fish curries. The whole fish can be cooked in the oven. Overcooking the meat will dry it out and make it tough. If white protein flakes emerge from the meat during cooking, then the fish is ready to serve.
Hello and welcome to my Health Guide & Encyclopedia! My name is Dorothy Farrar, and I'm the founder and main author of this platform.
My passion for health and wellness started at a young age when I became interested in the connection between the food we eat and the way we feel. This fascination led me to study nutrition and dietetics in college, where I learned about the importance of a balanced diet and the impact of various nutrients on the body.