What can we say, monkfish isn’t the most attractive fish in the sea. And that’s putting it mildly.
With its huge head and vast mouth full of need-like teeth, it’s certainly not a fish we’d want to meet down a dark alley.
But looks can be deceiving.
The flesh of this monstrous-looking fish is mild and slightly sweet and is highly prized by top chefs for its meaty texture which doesn’t flake when cooked.
Our monkfish is caught daily in British waters to ensure exceptional flavour and quality.
How to Cook
Monkfish tail's firm, meaty texture makes it an ideal candidate for recipes such as stews and curries as it won’t fall apart like other white fish.
But there’s one ingredient that makes monkfish truly shine. And that’s bacon.
Wrap your monkfish tail in streaky bacon or pancetta and grill on both sides until the bacon is crispy and the monkfish is cooked through. Serve with rosemary and garlic roast potatoes for a showstopping dinner party dish.
What to Drink
Red wine lovers rejoice!
Monkfish’s meatiness makes it one of the few fish that pairs successfully with red.
Lighters reds with fresh acidity like a Pinot Noir from Burgundy, Germany, or even New Zealand are a great accompaniment to monkfish.
Nutritional Information (per 100g serving)
Energy 76 kcal
Fat 1.5g (of which 0.3g is saturated fat)
Rich in omega-3 fatty acids, phosphorus, selenium, vitamin B12 and B6, and niacin
All our fresh and frozen fish and seafood arrives at your door vacuum packed. This helps to ensure that it stays fresh and is easy to store in your fridge or freezer.
All fresh fish and seafood should be stored in the refrigerator at a temperature of between 1 and 4°C and consumed by the date given on its packaging.
All orders will arrive within 1-2 working days, except for some local deliveries within Sussex which are shipped the same day via our own transport.
All deliveries will arrive before 5.30 pm.
We offer free delivery to all UK postcodes on orders over £40.