January 2025

HAPPY NEW YEAR!

We're now closed until the vessels get back on the water and fishing starts up again after the New Year, We'll will be back and raring to go at 9am on Tuesday 7th January. Online ordering will resume from Friday 10th January, however... because of the volatility in supply as we start the New Year, you won't be able to order most of the wild caught fish and shellfish we would normally have available to pre-order on the website.

We WILL have fish, and hopefully as we start to get past the worst of the weather and the landings improve, the variety will increase. If you need to get in touch or place an order for wild Cornish fish please email info@passionateaboutfish.co.uk and I'll get back to you as soon as I can.

Thank you, and I hope 2025 brings you everything you would wish for,

Sue x

Lophius piscatorius

Monkfish on the bone

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You can't order this product online at the moment, but if you give us a call or send a text to 07354 849465 we'll be able to advise on availability

If you like your fish on the bone, monkfish is fabulous. With no pin-bones and just a single cartilage running down the centre. Our whole tails weigh over the kilo, and we have already fully skinned them, removed the sinew and tail, so you have a perfect piece of fish.

Monkfish is such a great fish and can take some really robust flavours. We love it roasted on the bone, drizzled with Asian flavours. Make a marinade with garlic, coriander, ginger chilli, lemongrass, fish sauce, lime juice and olive oil, all just blitzed in the food processor.

Place the monk tail in an oven dish and split just either side of the bone to open up slightly. Pour the marinade all over the fish, making sure its sitting on some too, sprinkle with a few chopped spring onions and roast for around 15-20 minutes, depending on size. Once cooked, remove from tray and transfer to serving plate, drizzle with all the cooking juices and top with chopped coriander

Allow 250g per person for a generous portion