They are widespread around New Zealand and are found on sandy shell seabeds to a depth of about 180 metres. Small juveniles prefer shallow waters and are therefore often caught in shallow harbours.

Red gurnard annual catch has remained relatively stable for over a decade. Red gurnard are often caught alongside other species, such as snapper and flatfish. North Island gurnard stocks have been relatively stable over the last decade, fluctuating around target levels. Recent increases in abundance are apparent for most South Island stocks.

Red gurnard are caught all year around New Zealand (except in Fiordland).

Red gurnard has firm fillets that hold their shape when cooked. Uses include: frying; poaching; steaming; baking; bbq; casserole; sushi/raw fish.

Fishers have often known red gurnard to grunt when caught. Recent sound studies in the Leigh Marine Reserve have shown that the fish makes a surprisingly wide range of vocalisations in its daily life.

Red gurnard is a good source of Selenium, Niacin (vitamin B3), Vitamin B12 and Vitamin D; and a source of Iodine, Phosphorus and Potassium.

Seafood is a highly nutritious food and is a great source of protein. Many species are low in saturated fat and a number of them are a good source of Omega 3.