Monkfish Tail

Monkfish tail refers to the portion of fish left once the head has been removed from the fish. A monkfish tail has one central bone running down the centre which divides the 2 monkfish fillets.

Chef’s Advice

Monkfish tails can be cooked whole or cut into steaks across the bone. The presence of the bone in a monkfish tail will help impart flavour and keep the fish intact as it cooks.

Tails can be separated into fillets and pan-fried, poached or battered and deep-fried. Excluding the main central bone, monkfish tails have no other small bones within the flesh. If the bone is removed, use it to flavour home-made fish stocks.

Try the monkfish tail with lemon and parsley cream for extra flavor.

Origin
France

Typology
Monkfish Tail

Packaging
1 kg

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