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gurnard

American  
[gur-nerd] / ˈgɜr nərd /

noun

gurnard, plural gurnards plural
  1. any marine fish of the family Triglidae, having an armored, spiny head and the front part of the pectoral fins modified for crawling on the sea bottom.

  2. flying gurnard.


gurnard British  
/ ˈɡɜːnəd, ˈɡɜːnɪt /

noun

  1. any European marine scorpaenoid fish of the family Triglidae, such as Trigla lucerna ( tub or yellow gurnard ), having a heavily armoured head and finger-like pectoral fins

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Other Word Forms

Noun Inflected Forms

Etymology

Origin of gurnard

1275–1325; Middle English < Old French gornard, probably literally, grunter ≪ Latin grunnīre to grunt

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

John Dory, red mullet, gurnard, sardines, anchovies, cuttlefish and squid would all become more common in the North Sea, he said.

From BBC • Apr. 13, 2015

A small Turner watercolour of a gurnard took my breath away: there's almost nothing there on the scrap of paper, yet it's a miraculous invocation of the stolid little fish.

From The Guardian • Jul. 22, 2013

Morrisons has also reported strong sales of fish sourced from Cornwall and Devon, including John Dory, red gurnard and dab.

From The Guardian • Aug. 1, 2012

Also, on our coasts the father-lasher or sea-scorpion, Cottus scorpius, and in some parts the grey gurnard, are so called.

From The Sailor's Word-Book An Alphabetical Digest of Nautical Terms, including Some More Especially Military and Scientific, but Useful to Seamen; as well as Archaisms of Early Voyagers, etc. by Belcher, Edward, Sir

They spoke of a salmon or a gurnard as chined, a sole as loined, a haddock as sided, an eel as trousoned, a pike as splatted, and a trout as gobbeted.

From Old Cookery Books and Ancient Cuisine by Hazlitt, William Carew

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