Sometimes life is simply too short to chop fish.

Prepared from the same beautiful Cornish Monkfish that we use for our fillets and kebabs, these chunky pieces are ready to cook straight from the pack, making them perfect for curries, stews, skewers, kebabs and one-pan dishes.

Firm, meaty and packed with flavour, Monkfish holds its shape beautifully during cooking and happily stands up to bold ingredients such as garlic, chilli, curry spices and Mediterranean herbs. We do all the hard work for you, so whether you're making a quick Thai Green Curry or threading them onto skewers for the barbecue, dinner is already halfway there.

All the flavour of Monkfish. None of the chopping.

Did You Know...?
The scientific name for Monkfish is Lophius piscatorius. The word piscatorius comes from the Latin for "fisherman", a nod to the remarkable lure Monkfish use to attract prey. Resting on the seabed, they wave a fleshy appendage above their heads like a tiny fishing rod, tempting smaller fish to investigate.

It's one of the most effective hunting techniques in the ocean. Even the Latin name tells a fishing story.