What is a gurnard

A.� It's a fish which is extremely common around the shores of the UK. Sometimes called a sea robin, it's one of the family of Triglidae that live at the bottom of the sea in warm and temperate waters. They are elongated fish with armoured bony heads and two dorsal fins. There are also flying gurnards, which are part of the same family.

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Q.� Does anyone actually eat them

A.� They are not common fare in UK fishmongers or restaurants, although their popularity is on the increase, because of their cheapness and availability. The South Africans believe the gurnard is one of the best dishes around. The French know it as grondin, and Poles as kurek, the Norwegians as knurr and the Spanish as borracho.

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Q.� What do they taste of

A.� They are popular in others parts of the world because of their long, tapering body of fim and pretty much bone-free flesh.

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Q.� Why are they so huge in South Africa

A.� Seafood is abundant in South Africa and an important part of the national diet. Treasures from the sea include varieties of fish and seafood served in many different ways. Gurnard is often found on restaurant menues, served with lemon butter, in a French souffle or served with avocado in a salad. Rock lobster is also extremly popular served this way. Crayfish is usually braised with onions or chillies in an elegant Indian dish.�

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By Katharine MacColl