Gurnard
Chelidonichthys lucerna · tub gurnard · grondin rouge
Gurnard: what every chef needs to know
When it comes to Gurnard, you are dealing with an Atlantic coastal fish with distinctive red wing-like fins and a knobbly skin. The fish lives on the seabed of the Atlantic Ocean and Mediterranean, from the British Isles to West Africa. Gurnard flesh is firm, white, and has a pleasantly mild, sweet flavour; its robust texture makes it ideal for oven-roasting or sous vide cooking. The fins can be used decoratively as a garnish. Gurnard is part of the Triglidae group and has unique pectoral fin rays used to walk along the seabed. In southern Europe, gurnard is popular in bouillabaisse and saffron-based broths.
Gurnard: nutritional values per 100g (rauw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Gurnard: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
roasted poon with Provencaalse herbs, tomatoes, garlic and olive oil
fried poonfilet in a geurige broth of saffron, fennel and tomatoes, served with aiol
roasted poon with zeekraal, citroenboter and mashed potatoes
Gurnard: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
rack heel with aromatic herbs, garlic and olive oil; the firm structure of poon houdt goed are vorm at whole cooking.
fry on skin on high hitte for crispy result; poon has little fat and can quickly uitdrogen, so nauwkeurig bewaken.
sous vide on 53°C preserves the sappigheid; schroei briefly to on high hitte for colour and karamelisatie.
Gurnard: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Gurnard: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Gurnard is a summer-autumn fish. In the North Sea, landings are concentrated from June to October; in the Mediterranean the season is slightly longer.
Gurnard: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Gurnard: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
aromatic white wine with citrus, almond and briny minerality fits excellent at the zeese flavour of poon in saffron-bouillons
- Vermentino di Sardegna
- Corse Patrimonio Blanc
fruity Provencaalse white wine based on Rolle and Ugni blanc is a classic regionaal-thickened combination with Mediterranean rotsvis zoals poon
- Cotes de Provence Blanc
- Cassis Blanc
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Gurnard
At what temperature should you store Gurnard?
Store Gurnard at 0-2°C on ice (fresh); -18°C (diepvries), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Gurnard professionally?
The primary professional technique for Gurnard is Oven roasting at 200°C for 15-18 minuten. Always verify core temperature with a calibrated probe thermometer.
Does Gurnard contain allergens?
Gurnard contains: Fish. Declaration required under EU Regulation 1169/2011 Annex II.
What is the nutritional value of Gurnard?
Gurnard provides 83 kcal, 17.8g protein and 1g fat per 100g raw product. Source: NEVO 2021 (RIVM/WUR).
When is Gurnard in season?
Gurnard is in season in Northern Europe during Jun, Jul, Aug, Sep, Oct. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
