Monkfish on the bone

If you enjoy cooking fish on the bone, Monkfish is one of the finest examples you'll find.

We buy larger Cornish Monkfish tails, typically weighing around 1-2kg, which offer the best balance of texture and flavour. Every tail is expertly prepared by #TeamFish, with the skin, tough membrane and tail removed, leaving a beautiful piece of fish ready for the oven.

Unlike many fish, Monkfish contains no pin bones. Instead, a single central cartilage runs through the tail, making it easy to carve and serve whilst helping the fish retain its moisture and flavour during cooking.

With its firm, meaty texture and incredible versatility, Monkfish is often described as the steak of the sea. Cook it whole, cut it into thick steaks or roast it on the bone and let the fish do the talking.

All the flavour. None of the preparation.

Did You Know...?
Monkfish belong to a group of fish whose skeletons contain a much higher proportion of cartilage than bone.

That central 'bone' running through the tail is actually cartilage, which is why Monkfish are so easy to prepare and eat compared with many other species. It's one of the reasons chefs love working with them.

All the flavour of cooking on the bone, with none of the fiddly pin bones.