A unique, firm-textured and meaty white fish, monkfish has an extraordinary appearance, with a flattened head, tapering body and mottled-brown, glossy skin. Once the fish has been filleted and the central bone removed, there are no others.
More recipes using monkfish
Monkfish is available year round. The tail is readily available; cheeks are also sold by some fishmongers. Sold fresh, the tail meat is usually skinned and filleted. In some countries monkfish liver is considered a delicacy.
Monkfish is usually sold with the head removed; the remaining body is called the ‘tail’. The tail is sold in steaks; meat is also harvested from the head – monkfish cheeks are considered a delicacy. The loose dark skin of this fish is easy to strip away, revealing a pink, glassy membrane that needs to be pulled away – if left on it will shrink around the meat during cooking, making it tough. Monkfish flesh is firm and perfect for stir-frying, barbecuing and pan-frying as well as for use in ceviche. Robust flavours, such as chilli, soy, sesame, Parma ham, chorizo and smoked paprika, all complement monkfish.