Approx weight. 500g
The Monkfish is sadly known as the “ugly fish” yet, one of the tastiest! Its enormous head makes up half of its weight. The edible part is its tail and liver and once trimmed reveals a beautiful, delicious, dense meat, which is sweet and similar to lobster in both flavour and texture.
Cook it: A great option for stir-frying, roasting, barbecuing and pan-frying. Strong flavours such as chilli, soy, and parma ham compliment this fish beautifully.