Monkfish Tail, bone in (1kg)

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.