Monkfish tail is one of the most versatile fish we have landed here in Cornwall. When filleted and skinned, one tail produces two cylindrical shaped fillets, ready to be cut into bite sized pieces or larger portions; they can also be cut into steaks, across the bone. This fish is perfect for the BBQ, posh dinner party, or just a tasty home cooked supper, having a fine flavour. Top chefs regard this fish as "the best"!
- Health & Nutrition
Health & Nutrition
Nutritional information (per 100g portion)
! Contains fish or fish products !
Monkfish or Angler fish as it should be known is regarded by our fishermen as the most valuable species they land on a regular basis. Stocks are in good condition and well managed. Monkfish is landed in Cornish ports as trimmed tails as over two thirds of the fish is head. Tails vary in size from 150grams to over 6 kilos.
- Storage & Preparation
Storage & PreparationFresh fish is best eaten straight away, or within 3 days. Store in your refrigerator and pack with ice if possible. To freeze; place the fish straight in the freezer upon delivery and aim to consume within 3 months. TIP: Write the date on the packaging before freezing. Do not re-freeze your fish after defrosting.
A few tasty ideas...
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