Highly prized by top chefs for its meaty and sweet textured flesh which doesn’t flake when cooked, it's ideal for recipes such as stews and curries as it won’t fall apart like other white fish. Personally I like it roasted as medallions and served with slow roast pork belly.. portioned only from premium, large 2kg monkfish tails.
| Boneless | Skin on | Fresh | Serves 1-2 |
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