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Hand prepared by our fishmonger - Ready to cook - Bought in Newlyn Market

Cooks well in Indian or Asian fish curries, great to barbecue on the bone after marinading

Fresh monkfish tail fillet has a mildly sweet taste and a firm, dense texture which means it doesn't flake. You can cook Monkfish in many ways, and its firmness makes it a great fish for soups and stews.

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How to Cook

Monkfish is probably the most versatile fish out there, with its firm, meaty texture and dense flesh it is one of the best fish to use in a curry or braised dish as it will not flake and fall apart. As Monkfish is such a dense fish it can require slightly more cooking than other white fish as it can be cold in the middle when it is cooked if you are not careful. Monkfish can be grilled, pan fried, deep fried, Barbequed, ceviched, baked and roasted.

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