Chefs switch from non-sustainable fish to gurnard



Worries over the sustainability of some of Britain's most popular fish have recently led people to seek out suitable alternatives.

Many that have been trialled so far have lacked the taste and texture of their more popular counterparts, but it seems chefs have been rather taken by an unusual looking species called the gurnard.

The somewhat ugly fish has recently rocketed in value, a fact that indicates its increasing popularity.

According to the Independent, its price soared from 25p a kilogram to £4 last year and sales figures show an increase of more than 1,000 per cent since July 2007.

"Since being championed by celebrity chefs such as Rick Stein and Tom Aikens, gurnard has been appearing on menus at top restaurants all around the country," Philip MacMullen, from the seafood industry body Seafish, told the Independent.

"This backs up other research showing that consumers are becoming more confident in trying alternative seafood, which takes the pressure off more traditional species," he added.

The Independent on Sunday's own restaurant reviewer has also indicated his support for the gurnard, praising its "stunning flavour and good texture".ADNFCR-858-ID-18755778-ADNFCR

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