Gurnard of the size necessary to produce decent-sized fillets are pretty rare. We only stock this line intermittently. Over the years gurnard has not been in the limelight, partly because of its obscure appearance. Trawlermen would throw them back and lobster fisherman would use them for bait. Its humble reputation is changing now as top chefs such as Nathan Outlaw are promoting gurnard recipes. In other countries such as New Zealand gurnard is placed in very high regard. The gurnard is a good choice of wild Atlantic fish from a sustainability perspective. Four fillets per pack.