Monkfish (Lophius piscatorius) has a mild, slightly sweet taste. The tail meat, the only part of the fish that is used, is firm, dense and boneless. It doesn't flake readily and is firm like scallop or lobster meat. Monkfish is valued for its firm, lean, bright-white flesh and mild, sweet flavour, without the "fishy" taste many people associate with eating fish, because of its flavour it is very versatile and can be paired with many flavours.
Monkfish are a demersal trawled species found throughout the UK with the most important catch areas being South West England, and North & West Scotland. Monkfish is generally available all year round.
- Product Information
It’s believed monks used to head down to fishing markets and ask for any unused fish. As monkfish have an unappealing look and were often caught as byproduct, fishmongers would give their monkfish to the church to eat. they are also known by Anglerfish, Headfish, Goosefish, Frog-fish, Sea-devil, they can grow up to 6ft long and 150 – 250lbs, but typically less than half this size.
Monkfish lay on the bottom of the sea and ambush prey. With an extremely wide mouth, inward facing teeth that trap prey, and an expandable stomach, they can eat fish roughly as large as they are! But scientists have discovered much more than fish inside the stomachs of monkfish. They’ve also found seabirds, ducks, and even otters.
- Cooking Guide
Nope. I have not heard or found any recipes that call for blended monkfish. A great way to cook it and it only takes a couple of minutes, just cook until golden brown. Monkfish can be cooked in the microwave and be ready in around 5 minutes with maybe a 2 minute break in the middle to ad some seasoning. A great way to cook fresh monkfish, id suggest seasoning the tails first and they don't need long, maybe 4 minutes a side. Oven cooking monkfish is a lovely way to get great results, will take about 25 minutes in a pre-heated oven set at 140 Degrees C. For monkfish, cook it for 3 minutes while the liquid is boiling. Then, reduce the heat and cook for another minute. cant get much simpler than that! Monkfish steaming it is a great way to keep the nutrients in and gives you a beautifully moist piece of fish and it only takes 3-5 minutes. fresh monkfish will need to be consumed within 2-3 days to be on the safe side, this item can be frozen and the quicker you freeze the better it is when you thaw.
- Nutrition Data
Nutrition Facts For a Serving Size of( g) Calories Calories from Fat( %) % Daily Value * Total Fat Saturated fat Monounsaturated fat Polyunsaturated fat Cholesterol Sodium Potassium Carbohydrates Net carbs Fiber Protein
- Recipe Ideas
PANCETTA-WRAPPED MONKFISH WITH MEDITERRANEAN LENTILS
This impressive looking Dish is surprisingly easy to prepare, it is hearty and delicious are the saltiness of the pancetta counteracts the light flavour of the Monkfish and by adding a generous portion of lentils it is pretty healthy too, I'm sure you will agree that once this recipe is followed you will return time and time again.
Step 1 - Preheat the oven to 200°C (180°C fan) mark 6. Heat 1tbsp of the olive oil in a frying pan. Add the onion, celery and carrot. Fry for 7-8min over a medium heat until softened and golden, then stir in the lentils, marinated peppers, sun-dried tomatoes and stock. Bring to the boil, remove from the heat and tip into a roasting dish.
Step2 - Season the monkfish, then wrap each fillet in a slice of Parma ham. Put on top of the lentils, drizzle with 1tbsp of olive oil and cook in the oven for 20min. Serve the monkfish and lentils immediately with lemon wedges to squeeze over.