![I, Luc Viatour [GFDL (http://www.gnu.org/copyleft/fdl.html), CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0/) or CC BY-SA 2.5-2.0-1.0 (https://creativecommons.org/licenses/by-sa/2.5-2.0-1.0)], via Wikimedia Commons](https://commons.wikimedia.org/wiki/File%3AChelidonichthys_lucernus_1_Luc_viatour.jpg)
I, Luc Viatour [GFDL (http://www.gnu.org/copyleft/fdl.html), CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0/) or CC BY-SA 2.5-2.0-1.0 (https://creativecommons.org/licenses/by-sa/2.5-2.0-1.0)], via Wikimedia Commons
Sea Robin
Alternative Names: Gurnard
Monterey Bay Recommendation: No recommendation. No significant commercial fishery.
Uses in Cooking: These underutilized fish are not included in many recipes, but they can be eaten as sashimi, fried, sauteed, poached, or broiled. Their small size leads many to use them in soups and stews.
Similar Fish: Monkfish, sculpin, Ling cod
Description: They are firm and white with a succulent but mild flavor. They are well liked by a small almost cult following and they are gaining in popularity.
Fun Facts: These fish have 6 "legs" which they use to feel their way across the sea floor. These "legs" can detect amino acids which help sea robins to find food.