Monk tail is one of the most versatile of fish. When cut in steaks, with the bone in the centre, they are quick and easy to cook. Monk tail has a subtle flavour and is enjoyed by even the fussiest of fish eaters.
Monkfish tails are landed in all Cornish ports and are a very important catch for our fishermen. The fish is "tailed" at sea as 65% of it is head and of no value.
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.
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Recipes
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Deep frying fish
Fish has been deep fried in our country for years and years; mostly in batter.
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Poached Brill fillets with sauce hollandaise
Poached Cornish brill fillets served with a hollandaise sauce make a perfect supper or dinner party
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Poaching
Poaching fish is a quick low fat method of cooking seafood
