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  • Fire Cooked Monkfish Tail with Garden Herbs, Courgettes & Watercress.
  • British monkfish tails cooking on an open flame barbecue with lemons.
  • A raw, British monkfish tail, ready to cook.

British Monkfish Tail

Deliciously firm & meaty Read more

From £7.95
Pick your size
  • 1 x 180g
    -
    £7.95
  • 1x 450g
    -
    £17.95
    Serves 2

  • Despite being one of the ugliest fish in the sea, Monkfish is beloved by chefs and home cooks. The firm, meaty white flesh with its lobster-like flavour is highly versatile, perfect for putting on the barbecue or roasting in the oven.

    Its simple bone structure makes it really easy to prepare, with a quick drag of a knife the bone is removed in a flash. Our Monkfish tails come beautifully prepared by the talented team at Rockfish. The skin is removed along with the membrane making it ready to cook straight away. 

    Monkfish are predatory fish whose strategy is to lie in wait on the seabed, ready to leap into action. The Monkfish's wide toothy mouth can engulf its prey easily in one gulp. This dormant nature has made them an easy bycatch for large-scale trawlers in other areas of Europe where Monkfish are now under threat. However, Devon and Cornwall’s fishing fleet is small scale in comparison to other parts of Europe. The Southwest fishing community has cooperated fully with fisheries scientists in improving the selectivity of gear and even carried out a major research project on Monkfish. The use of acoustic pingers in all gill net fisheries outside the 6mile limit has also reduced bycatch and improved stocks. Monkfish stocks are now in healthy sustainable numbers thanks to over a decade of work by South West fishers. They can be caught using a variety of methods including Demersal Trawl, Beam Trawl and Gill Netting, which are all rated 2-3/5 by the Cornwall Good Seafood Guide.

    Available in two sizes approx 450g and approx 180g. 

  • Monkfish (FISH)

  • Our cooking times are just a guide. Your fish may vary in thickness, it may be warmer or cooler when it hits the pan, your oven or hob may behave differntly to ours. Use our instructions as a guide, but deploy your senses too; look, prod, listen and smell while you cook. After all, cookery should provide us pleasure as well as nourishment.  

    Baked in parchment 

    190C/Gas Mark 5

    Place the fish into a parcel of greaseproof paper or foil, lightly oil and season the fish and seal the parchment. Bake for 12-14 minutes. 

    Roasted

    200C/Gas Mark 6

    Place the fish into a roasting tin, lightly oil and season. Roast in the oven uncovered for 10-14 minutes.

    Barbecued

    Lightly oil and season the fish all over. Place over the grill and cook for 6 minutes. Flip over to the flesh side and cook for 4-5 minutes. Total cooking time 10-11 minutes. 

    • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
      Standard Delivery (8am - 7pm, Tuesday - Friday) on orders over £75 is £3.95
      Standard Delivery (8am - 7pm, Tuesday - Friday) on orders under £75 is £5.95
      Standard Delivery Highlands & Islands (2 day service) is £14.95
    • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
      Express Delivery (8am - 12pm, Tuesday - Friday) £7.95* excludes Highlands & Islands
    • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
      All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit
    • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
      Delivered in compostable and fully recyclable packaging

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Fire Cooked Monkfish Tail with Garden Herbs, Courgettes & Watercress

Ah the glorious days of summer, when sipping something cool while the sun warms your back is just about as heavenly a thought as one could imagine.

With all this lazing about in warming weather, you need something light, simple and delicious to feast on. That's where this gorgeously simple recipe comes in. It's a case of compiling a few good things, then plonking a perfectly cooked slab of luscious fish on top - in this recipe, the show-stopping centrepiece is a sustainably caught Monkfish Tail.

View Recipe

How to cook Monkfish?

Fire up the barbecue and let the coals heat up. Lightly oil and season the monkfish tail, then place it on the grill with halved lemons. Cook the fish for about 6-7 minutes on each side, squeezing charred lemon juice over it during the last minute. Serve the succulent monkfish with the charred lemon halves for an extra burst of flavor.
Read More

Monkfish Recipes

Experience the vibrant flavors of the Mediterranean with this delightful dish by Mitch Tonks. Fire-cooked monkfish tail, with its robust and meaty texture, pairs beautifully with caponata—a piquant stew of Mediterranean vegetables showcasing the sweet and sour agrodolce flavors typical of the region.
Explore the Recipe

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