Monkfish tail is one of the most versatile fish in the sea; with its subtle flavour and firm, really meaty flesh it's enjoyed by even the fussiest of fish eaters! When these large tails are cut into steaks, across the bone, they are quick and easy to cook.
Perhaps the most important species landed by Cornish fishermen, monk tails are landed at all markets, we tend to favour Newlyn as their inshore boats deliver the highest quality fish.
There is no season for monkfish, it is available all year round.
Monkfish tail steaks will bake and roast. Try pan frying quickly in hot olive oil, season with sea salt and finish with a squeeze of lemon
Our fish is landed daily and comes in all different sizes - just as nature intended! Our prices are given in 'weight per kilo' and where possible we are able to offer a price per portion. We will do our best to get your order as close to the kilo weight as possible and always within a 20% variant to the size you choose.
If you like this product you may also like to try...
You have no items in your shopping basket.
A family favourite, fish cakes are a simple dish to prepare and tasty too.
A delicious monkfish recipe by MIchelin starred chef Marcus Wareing
A classic rich and creamy soup dish with razor clams and monkfish.