Wild Monkfish Tail

Monkfish doesn’t rank in the top beauty of fishes. Even with its scary face which looks like a toad, this is a very easy-to-cook fish as it doesn’t have bones, only a dorsal spine. The flesh is lean, white, and thick with a close-to-meat texture. It can be cooked most simply or be cooked like lamb shoulder on the bone.

One kilogram will be enough as a starter for 6 and a main course for 3.

Product Features: Gutted, wings

Size: 400 g

Storage:  Keep refrigerated at 0° to 4° and consume within 3 days after opening the sealed pack. Consume before the sell-by date.

Origin: Brittany

French Name: Queue de Lotte (Lophius lophius)

Packing: iced box