Monkfish Tail Whole (2-2.4kg)

Please note that, because fish and shellfish naturally vary in size, we will always adhere to the pack weights given. At times, for example, one large whole fish will be enough to make up the weight, at other times it may be two or more smaller fish; so, although the number of fish supplied may change between orders, the weight received will always remain the same. Please be aware that a description of a fish as ‘boned’ means that, although the fishmongers will have removed the bones to the best of their ability, we cannot guarantee that any piece of fish will be entirely bone-free.

Our fishing vessels work out of Exmouth, Brixham and Newlyn, and operate in accordance with the Seafood Responsible Fishing Scheme. They keep us well topped up most days with a selection of fresh fish and shellfish, and a catch can often be on its way to the Greendale farm shop within hours of leaving the sea. If we can’t catch it ourselves, we source only from trusted suppliers with standards as high as our own. The fish available may vary, depending on the season, but a delicious variety is always to be found on our fish counter. From whole fish to fillets, live lobsters to shrimp, our wide selection is sold in a choice of portion sizes and prepared for your convenience by our skilled fishmongers.

Monkfish Fillets are cut from the tail, which is divided into two fillets by a central bone. Once this has been removed, the meat is pretty much bone-free.

Cook A whole Monkfish Tail can be roasted for a special dinner, or the tail can be separated into fillets and grilled, baked, pan-fried or poached. Monkfish flesh is fairly robust, and its subtle taste makes it the perfect partner for relatively strong flavours, like paprika or chorizo.