Gurnard is an intriguing fish. Large pectoral (side) fins that open like wings endow the fish with a distinct appearance and give rise to nicknames such as ‘the butterflies of the sea’ and ‘sea robins ...

Friends since the late 1990s, chefs Mitch Tonks and Mat Prowse have just released a new recipe book, aptly named The Seahorse, based on the dishes they serve in their restaurant. Fancy trying your ...

To make the tub gurnard in fish stew, first prepare the vegetables for the sauté: trim the spring onion (1), remove the outer leaves, and slice it finely (2). Wash and trim the celery and cut it into ...

The common red gurnard is one of the prettiest fish in our waters. Photo / Geoff Thomas It would be a mistake to put the boat and fishing gear in mothballs just yet, as there are still plenty of fish ...