Monkfish Fillets
Monkfish is now very popular in the UK, although in the past it was not a commercial catch and was often discarded. Thankfully this is now not the case as it has fantastic flavour and texture. The fillets are completely boneless and have a great firm flesh which does not break up when cooked like many fish, so is great for stir fries or pasta. In the past it has been called both ‘Poor Man’s Scampi’ and ‘Poor Man’s L:obster’, but in the fish trade it is often referred to as ‘The Banjo’ due to its shape. Whatever you call it, it’s delicious. Portions are skinless and Boneless.
Monkfish is now very popular in the UK, although in the past it was not a commercial catch and was often discarded. Thankfully this is now not the case as it has fantastic flavour and texture. The fillets are completely boneless and have a great firm flesh which does not break up when cooked like many fish, so is great for stir fries or pasta. In the past it has been called both ‘Poor Man’s Scampi’ and ‘Poor Man’s L:obster’, but in the fish trade it is often referred to as ‘The Banjo’ due to its shape. Whatever you call it, it’s delicious. Portions are skinless and Boneless.
| Farmed or Wild | Wild |
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