Red gurnard fillet

This red gurnard fillet comes from coastal fishing grounds and is carefully filleted after being caught. The skin is left on the fillet to ensure a stable structure, a clean cut, and controlled browning during cooking. The flesh is pale to slightly pink, firm in texture, and finely fibrous. The aroma is mildly maritime and clearly defined, without dominant notes. The texture remains stable during cooking and shows even fibre. The fillet is suitable for pan-frying on the skin, grilling, steaming, or oven baking. It also works well for modern fish dishes and fine portioning.

This red gurnard comes from Les Viviers de Noirmoutier in Saint-Gilles-Croix-de-Vie in the Vendée region. The company purchases daily from local fish auctions, selecting exclusively produce from small-boat day fishing, where small coastal vessels land their catch the same day. This ensures the fish's natural firmness, cleanliness, and freshness are fully preserved. The flesh has a pale white to delicate rosy hue with a fine yet compact structure. The aroma is mild and clear, with a slightly sweet sea note characteristic of freshly landed gurnard. The skin displays the distinctive reddish colouration with pronounced colour nuances on the fins and head areas, indicating stable quality and short fishing times. Red gurnard is suitable for filleting, cooking whole, pan-frying, steaming, or gentle cooking methods that preserve its fine, dense texture. The flanks offer a clean cut, and the firm structure allows for both classic and modern preparations.