Monkfish Cheeks (350g)
Monk cheeks are skinless and boneless, taken from only the finest monk in Cornwall.
This firm meat cut expertly from the head of the monkfish is a real favourite of chefs.
Monk cheeks are very much the same texture and firmness as monkfish fillet, and we’ve cut it into chunks so there is no need for any further preparation.
350g is enough for two portions
If we have the monkfish in from the markets that day we will, if possible, send fresh.
Please note that due to market conditions, sometimes dictated by the weather on rare occasions we may have to send you frozen fish, which could arrive partially-defrosted.
Learn more about our Monkfish, and the preparations available with Jack, The Cornish Fishmonger
Fresh 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.