Latin Name: Chelidonichthys kumu
Weight: 0.5–1.4kg, up to 2kg
Length: 20–30cm, reaching 50cm
Family: Gurnard belongs to the Triglidae family.
- Wild Caught
- Farmed
Location
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.
Sustainability
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.
The adjacent map shows the quota management areas (QMAs) relevant to this fishery. Source: Fisheries New Zealand (MPI) NABIS spatial data.
Fishing Methods
Fishing Methods
Trawl
Fishing Season
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JAN
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FEB
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MAR
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APR
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MAY
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JUN
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JUL
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AUG
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SEP
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OCT
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NOV
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DEC
Nutrition
Source: Iodine, Phosphorus, Potassium
Good Source: Niacin (vitamin B3), Vitamin B6, Vitamin B12, Selenium, Omega-3 fatty acids
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.
Did you know?
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.
Cooking Tips
Red gurnard has firm fillets that hold their shape when cooked. Uses include: frying; poaching; steaming; baking; bbq; casserole; sushi/raw fish.
