Gurnard are a major bycatch of inshore trawl fisheries in most areas of New Zealand. They are also an important recreational species.
Widespread around New Zealand, Gurnard are found on sandy shell seabeds to a depth of approximately 180 metres.
Gurnard has a succulent, flaky flesh with a low oil content. It is a great choice for many cuisine styles and flavours.Download fact sheet
Gurnard belong to the Triglidae family.
Gurnard have a reddish-pink body to red and white below. They have large pectoral fins which open up like wings and 'feeler feet' that stir up the sea floor for food.
Gurnard has a succulent, flaky flesh with a low oil content.
Gurnard has been fished commercially in New Zealand for years. The Gurnard catch levels are determined by the Ministry for Primary Industries (MPI) to ensure sustainable fishing methods are continuously being practiced by all commercial fisheries through the New Zealand Quota Management System (QMS).
Regular stock assessments are conducted to estimate fishery stock size and numbers. Scientific studies are also used. From these, scientists can estimate future stock sizes and catch limits.
Widespread across New Zealand waters, they are often caught on sandy shell seabeds at depths of 180 metres.
Gurnard is a versatile fish, with a medium textured flesh that hold's its shape when cooked. It can be cooked in practically every way including fried, poached, steamed, baked, barbecued, soups and chowders. it can also be served raw as Sashimi.