A greatly underestimated fish Red Gurnard used to be thrown back by fisherman or used to bait lobster pots because there was no market for it but it has become increasingly popular in recent years. Anthony Sargeant bought these from a Birmingham fish market stall (in the indoor market at the Bullring). It yields good meaty fillets which are firm and with an excellent taste. It is easy to fillet although care is needy with the spines. The fish at the back has already had the far fillet removed which is lying under the filleting knife, and the nearside fillet has just been started moving the filleting knife vertically down from the dorsal fin and spines. Highly recommended – just simply pan fry.