One of the meatiest fish in the sea, Monkfish has earned a loyal following amongst chefs and home cooks alike.

Our Monkfish comes from Cornwall and we typically buy smaller tails of around 1-2kg, which provide the best balance of texture and flavour. Once in the shop, every tail is expertly filleted and deeply skinned by #TeamFish, removing not only the outer skin but also the tough membrane beneath it.

This extra preparation is important. If left in place, the membrane contracts during cooking and can make the fish tough. By taking the time to remove it properly, we ensure the Monkfish cooks beautifully and remains firm, succulent and delicious.

With its dense, meaty texture, Monkfish is incredibly versatile. It's fantastic roasted, grilled, pan-fried or cooked on skewers and is robust enough to stand up to bold flavours such as curry spices, garlic, chilli and Mediterranean herbs.

If you're looking for a fish that can convert even the most dedicated meat eater, Monkfish is often the answer.

Firm, meaty and packed with flavour.

Did You Know?
Monkfish are sometimes known as 'Anglerfish', because of the remarkable lure they use to attract prey.

A modified spine on the top of the head acts like a fishing rod, complete with a fleshy lure at the end. Small fish are drawn towards it, only to discover they've made a very unfortunate mistake.

Despite their rather alarming appearance, Monkfish produce some of the most highly prized fillets landed around the British coast. It's a good reminder that some of the tastiest fish are rarely the prettiest.

Proof that beauty really is only skin deep.