Gurnard

Gurnard encompasses several species of the family Triglidae, bottom-dwelling coastal fish named for the grunting sound they produce. Common gurnard (Chelidonichthys cuculus) and tub gurnard (Chelidonichthys lucerna) are the most widespread European species. The flesh is firm, white, and flavourful, traditionally used in bouillabaisse and other fish stews. Gurnard has attracted attention from sustainability advocates as an underutilised species that takes pressure off more commercially stressed fish. In tinned fish it is rare, appearing occasionally from UK and French artisan producers championing sustainable alternatives to sardines and mackerel.