Monkfish fillet without skin and bones - Do you want to vacuum the fish?: yes

English name: Monkfish, Angler
Latin name: Lophius piscatorius
Country of origin: Denmark
FAO: 27
Catch method: Wild catch (Lines and hooks)
Recommended storage temperature : 0-2°C

Straight from clear waters, these monkfish are sweet and buttery, with a flakeless, shellfish-like texture and only a single central bone (which we've removed). We think it tastes a lot like lobster tail, without the high sticker price. Monkfish has lots of body and almost no fat. It takes longer to cook than other fish, and stews beautifully — long-simmering renders it soft and moist.

Product PLU code: 84-5Shipping and Payment