Monkfish Tail Fillet Portions (Frozen)

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Monkfish Tail Fillet Portions (Frozen)

iCurrently out of stock - please check back soon.

In the last 20 years Monkfish has become one of the most popular species available. Also known as the anglerfish, when whole it looks pretty terrifying. The heads are routinely removed at sea and usually only the tail is sold. With a single bone running through the tail and a robust meaty texture, it is both versatile and delicious. The South West fishery, where we source from, is the one British fishery showing sustainable levels of Monkfish. We have skinned and filleted the monk by hand, and then packed and blast frozen it. Each pack contains enough fillet for 2 x 150g main course portions or 4 starters.

  • We source dayboat fish from markets including Newlyn and Plymouth
  • Monkfish stocks in Cornwall are in good health and recently added to 'Recommended' list in Cornwall Good Seafood Guide
  • Good source of Omega 3 and provides many essential vitamins and minerals
  • Robust and meaty fish, it works really well in a goan curry
Recipes & Cooking illustration

Recipes & Cooking

Monkfish is a very firm fish, as there is only one bone running down the centre of the body. That makes it robust and a great addition to a stew or a curry.

Watch Chef Adam preparing Monkfish Skewers here:

Health & Nutrition illustration

Health & Nutrition

Monkfish is very lean protein and a good source of Omega 3 providing 140 mg per 100g of fish. It is also provides many vitamins and minerals required in our daily diet to stay healthy and fit.

Sustainability illustration

Sustainability & Provenance

Landings of monkfish around the Cornish coast have been stable over recent years, although studies of stock levels are limited. The studies that have been carried out have shown that the stocks are healthy and increasing. Read more

Customer reviews

Mighty Monkfish

Just to say I cooked the monkfish you sent us (the order was placed by my son) last night. It was absolutely beautiful, the guests raved about it and I made sure everyone (including a couple of chefs) knew where it came from. Many thanks to all.

Patti Fordyce, London

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