Also known as anglerfish, this ugly fish has a huge head accounting for half its weight. Neverthless, the monkfish has inner beauty – once skinned, trimmed and the membrane removed, the tails yield fantastic meat, with a firm, meaty texture and a similar taste to langoustine. In fact, in the 1970s monkfish was only fished commercially as a cheap scampi substitute! The tails are usually the only part of the fish sold commercially, ranging from 350g to 4kg. Great for searing then roasting, monkfish takes on strong flavours and herbs well. It is particularly good when coated with chopped rosemary and olive oil, wrapped in Parma ham and baked. The liver is also a highly prized delicacy in Japan where it determines the price of the fish. Similar species known as ‘stargazers’ are found in warmer waters around Australia and New Zealand but are a bony fish, not cartilaginous like the European monkfish.
Here are some of the latest recipes for this particular species of fish.
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