Monkfish tail is one of the most versatile fish we have landed here in Cornwall. When skinned(our standard preparation), one tail is around one portion, dependant on appetite or dish but this can be upto four smaller tails to make up the portion if that was landed on the mornings market.. Our standard preparation for these tails is to skin and trim them ready for cooking whole. 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" and, being smaller tails, they are very flexible and great value too.
- Health & Nutrition
Health & Nutrition
Nutritional information (per 100g portion)
! Contains fish or fish products
LandedPerhaps 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.
- 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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