A sea robin or gurnard is a bottom-feeding, spiny fish. It gets its name from the large pectoral fins which open and close repeatedly as the fish swims. The drumming noise it makes while swimming and its croaking when caught inspired its other name, grunt fish. At first glance, the sea robin looks too bony to yield fleshy fillets. However, if properly fileted, you can get sizable fillets from a sea robin. The fillet is firm and tender, and can be easily cooked.
Step 1
Hold the sea robin by the tail in a sink and wash it under cold water.
Step 2
Cut off the fins and tail. Scrape off the scales, and wash the fish again under cold water.
Step 3
Insert the tip of the knife into the skin behind the head of the fish. Make two incisions on both sides of the head.
Step 4
Press the knife tip into the V-shaped incision, and cut through the bone. Then, cut down the length of the fish, stopping short before the tail.
Step 5
Clean out the innards, then wash the cavity under cold water.
Step 6
Run the knife under the skin to separate the meat. Turn the fish over, and cut off the rest of the skin attached to the fillet.
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