Fresh Monkfish has a palate of mild and sweet taste, with a very characteristic texture. Firm and meaty in texture. In this fish mainly the tail part is used because it's boneless and dense. Monkfish is often compared to lobster meat and has a rich flavour that can be enjoyed in soups and stews.
Monkfish can be used for wraps, sushi recipes, grilled fish, and many more ways of food preparation.
Best for those who are looking for the unmistakable flavour of fish in their main course
Enjoy them on toast or with a fresh salad, or use them to give your dishes a deliciously different twist.