British Monkfish Tail
Firm and meaty with a mild flavour Read more
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.
Approx 450g per tail.
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.
200C/Gas Mark 6
Place the fish into a roasting tin, lightly oil and season. Roast in the oven uncovered for 10-14 minutes.
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.
Standard Delivery (8am - 7pm, Tuesday - Friday) on orders under £75 is £5.95
Standard Delivery Highlands & Islands (2 day service) is £14.95
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.
Two Fields Olive Oil 1x
Made using a small scale, regenerative approach, in harmony with nature.£16.50
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