All our Monkfish fillets are “100% Bone-Free”. No worry we understand, we also have a pair of fussy-bone-scaredy-cats at home… 😉 Monkfish is an easy one to cook. It can be done so many different ways, just be careful not to over cook it, or else it will dry and toughen up.
Monkfish Fillet ( small )
Do we really need to introduce the most popular of all the Prime fish.
FLAVOUR: Mild TEXTURE: Firm & Meaty
ORIGIN: Galway & Aran Islands fishing grounds or Deep Sea on the Porcupine Banks, Trawl caught.
SUSTAINABILITY: Eat Moderately (more info)
COOK IT: Roast, Bake, Poach, Stir fry, Cook in a Stew
STORAGE: In your fridge 2 to 3 days. Suitable for home freezing
One pack costs:
How to Cook It
Check out some of our Monkfish Cooking Tips.
Or for some tasty Monkfish recipes head over to your favourite search engine (Google, Bing, DuckDuckGo) and try popping in some of these suggested ingredient combinations:
Some “Meaty” Options
Monkfish+Chorizo —– Monkfish+Parma Ham —– Monkfish+Chicken Stock
Some “Raw” Options:
Monkfish+Ceviche —– Monkfish+Crudo
Or keep it simple:
Monkfish+Ginger+Soy —– Monkfish+Red Wine
You will get a great list of search results at all different skill levels.
Find one you are comfortable with. Cooking should be enjoyable!
Fresh fish is what we built our business on, so we suggest you enjoy your fish as soon as possible. Keep in mind it is best practice to consume your fish within three days. Keep it at its best by storing in in the coldest area of your refrigerator, with crushed ice if available. If it is necessary to freeze your fish, do so straight away and preferably consume within (3) months.