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Tub gurnard pan-fried in butter and sage. Gurnard have firm white flesh that holds together well in cooking, making them well-suited to soups and stews. They are commonly used in the French dish bouillabaisse. One source describes gurnards as "rather bony and lacking in flavour"; [21] others praise its flavour and texture. [22]
The red gurnard (Chelidonichthys cuculus), also known as the East Atlantic red gurnard or soldier, is a benthic species of ray-finned fish belonging to the family Triglidae, the gurnards and sea robins. This fish is found in the eastern Atlantic Ocean, including the Mediterranean Sea and the Black Sea.
The tub gurnard (Chelidonichthys lucerna), also known as the sapphirine gurnard, tube-fish, tubfish or yellow gurnard, is a species of marine ray-finned fish belonging to the family Triglidae, the gurnards and sea robins. It is found in the eastern Atlantic Ocean. It is exploited by commercial fisheries as a food fish.
Local chefs guide participants through preparing traditional dishes like conch fritters, fresh seasonal fish served with Bahamian macaroni and cheese, and a coconut or pineapple tart, paired with ...
The Cape gurnard (Chelidonichthys capensis) is a species of marine ray-finned fishes belonging to the family Triglidae, the gurnards and sea robins. This species is found in the southeastern Atlantic Ocean and the southwestern Indian Ocean. This species is of commercial importance as a food fish.
The grey gurnard (Eutrigla gurnardus) is a species of ray-finned fish from the family Triglidae, the gurnards and sea robins. It is native to the eastern Atlantic Ocean, the Mediterranean Sea, and the Black Sea. It is caught as a food fish and is known for producing sounds. It is the only member of the monotypic genus Eutrigla.
The longfin gurnard (Chelidonichthys obscurus), the long-finned gurnard or shining gurnard, is a species of ray-finned fish belonging to the family Triglidae, the gurnards and sea robins. This fish is found in the eastern Atlantic Ocean, including the Mediterranean Sea and the Black Sea. This species is of commercial importance as a food fish.
Ingredients: 4 black scabbard fish filets. 1 tablespoon lemon juice, freshly-squeezed. Salt and pepper. 1 clove garlic, minced. 1 cup flour. 1 egg, beaten