The description and the Italian recipes of the sea fish 

The tub gurnard (gallinella or mazzola or cappone): description and Italian names 

Long and thin body at the rear part, completely scaled with  small scales , unless  the ventral forepart. Large mouth and sharp snout. The superior jaw is more prominent than the lower, both with small sharp teeth. It has 2 dorsal fins with thorns, anal fin, round caudal fin.

Brown-red colour on the spine, sometime maculated, whitish in the belly,  12-30 in (30-75 cm) in length. It eats small fishes and crustaceans, which hunts on the bottom.

The Italian name cappone is due to the cry emitted when caught, similar to a grunt.

Its taste is very delicate, but bony, for this reason is suitable for soups (better to slice it to fillets and use the carcass for the broth) or for sauces. 

 When fresh the scales are glossy and red, and the eye is not veiled.

HOW TO CLEANSE THE TUB GURNARD

	after rinsing cut the belly
if the fish is fresh the intestines are clear and with good sea smell
	remove with your hands and rinse the fish again under cold running water for removing blood
now with scissors cut the fins and the tail. If you decide to use it in slices do not trash the heads: froze and keep for a fish broth/stock, they will give a good flavour

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