Although a rather ugly, terrifying fish with a huge head – which accounts for half its weight – monkfish is beloved by chefs for its meaty white flesh that is highly versatile. Usually, only the tails are sold, and these range from 350g to 4kg. Once skinned, trimmed and the membrane removed, the tails yield some fantastic meat, with a firm, meaty texture and a taste similar to langoustine or scampi.

Great for searing and then roasting, monkfish will take on strong flavours and herbs well. The fish is particularly good coated with chopped rosemary and olive oil, wrapped in Parma ham and baked.

Adapted from Love Seafood


Seafood type:


Best during:

April - September , December


All year round

Cooking recommendations:

Pan fry or roast

Nearest Alternatives:

Crab Hake Cod John Dory Plaice Pollack