Monkfish, Tail Fresh, 220g

Fresh Monkfish Tails 220g is two fresh monkfish tails weighing 220g each — the firm, meaty and almost lobster-textured fish that suits roasting, pan-frying and Mediterranean preparations. Fresh monkfish tails are prized for a texture unlike any other fish. As a result, monkfish holds its shape during cooking and suits saucing and braising preparations that would destroy a more delicate fish. Furthermore, monkfish has no bones aside from the central spine making it one of the most straightforward fish to portion. In particular, the firm, sweet flesh makes it one of the most versatile fish available.

About Fresh Monkfish Tails 220g

We source our whole fish from trusted British fishmongers, specialist fish markets and carefully selected suppliers. In particular, we work with day-boat fishermen where possible to ensure the shortest journey from sea to delivery. As a result, the fish we deliver arrives in genuinely fresh condition. Furthermore, whole fish tells you everything about its freshness — bright eyes, red gills, firm flesh and a clean sea smell. However, we spare you the uncertainty by sourcing only fish that meets our own standards. In particular, premium species like turbot, Dover sole and wild sea bass require sourcing from sustainable fisheries. Additionally, we stock the full range from everyday fish like sardines and mackerel to the finest luxury species. That breadth and quality reflects our commitment to the finest British and European fish traditions. That is why this product from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Fresh Monkfish Tails 220g From Us

Cooking whole fish is one of the most rewarding things a cook can do. In contrast to filleted fish, cooking on the bone produces a moister result. As a result, a whole fish roasted or grilled is almost always superior to the same fish cooked as a fillet. Furthermore, the backbone protects the flesh from direct heat and provides natural basting from the inside. However, scoring the skin before cooking is essential for even heat penetration and a crisp result. In particular, a hot oven or a very hot grill is the correct environment for most whole fish. Moreover, always rest whole fish for 2 to 3 minutes after cooking. The flesh continues cooking briefly and relaxes considerably. Additionally, the bones of a cooked whole fish make an outstanding stock for sauces and soups. That whole-fish approach produces the finest possible result from any species.

How to Cook Fresh Monkfish Tails 220g

To get the very best from it:

• Remove the thin membrane from the outside of each tail before cooking — it toughens significantly when heated.
• Roast at 200°C for 15 to 18 minutes for a perfectly cooked result, or pan-sear in a hot pan for 3 to 4 minutes per side.
• Furthermore, fresh monkfish tails suit wrapping in Parma ham before roasting for a classic and elegant preparation.
• Additionally, dice into chunks for a robust bouillabaisse or fish curry where the firm flesh holds its shape in the sauce.

Perfect Pairings

This product pairs beautifully with:

• Parma ham and sage for the classic roasted monkfish preparation
• Saffron, tomato and white wine for a Mediterranean fish stew
• Good olive oil, lemon and capers for a simple pan preparation
• A glass of Chablis, white Burgundy or a crisp Viognier alongside

Storage: Keep refrigerated and use within 2 days of delivery. For the finest result, use on the day of arrival. Furthermore, store on a plate covered loosely in the coldest part of the fridge. However, do not seal in plastic as the fish needs to breathe. Delivered fresh and ready to prepare.

However you cook it, Fresh Monkfish Tails 220g brings a freshness and flavour that only carefully sourced whole fish can deliver. Moreover, the finest fish always rewards simple cooking and the best possible accompaniments.