Monkfish used to be a cheap fish but those days are long-gone. It’s now considered to be as luxurious as lobster and it’s easy to understand why. The meat is firm in texture and has a sweet taste, which makes it great with strong flavours and in curries. Our favourite way to prepare monkfish is to cover each fillet in oil and season with rosemary, then wrap it in streaky bacon and bake in a 200°C oven for 20 minutes, served alongside sauteed asparagus!
Please note: Skin-on and may contain small bones.
2 x 130g (Serves 2) (Arrives filleted)
All of our fishermen only use traditional line caught methods on slow-moving day boats which means they catch fish by towing a lure or baited hook and return to the port the same day guaranteeing the freshest catch. It is recognised as the most sustainable and ethical way to fish because it is much more targeted, avoiding the unwanted and unfortunate by-catch that is so often associated with large-scale trawling nets. In a nutshell, our responsible methods not only make it difficult to overfish, which helps to keep the stock levels high, but also eliminates any unnecessary damage to coral, sea plants and other seafloor habitats.
But don’t just take our word for it…
All of the fishermen that supply us have been certified with the Marine Stewardship Council ensuring that with our high practice of sustainable and ethical fishing it is recognised that our number one priority is helping to look after our marine environment; we really couldn't ask for more from our first fish range.
The fish arrives fresh and vacuum packed, in temperature-controlled, 100% recyclable cool boxes that keep your items chilled for at least 36 hours.
Want to know more about our new fish range? Just click here to find out more!