The marvellous, mighty, mean-looking monkfish is quite the sight to behold – but it’s also delicious and easy to prepare.
The monkfish, quite frankly, has a terrifying face.
Its enormous mouth, filled with long, sharp teeth sits in hideous contrast to small, staring eyes – giving the fish a grotesque and menacing appearance.
And just in case that wasn’t frightening enough, this monstrous beast also has a deadly lure upon its head – used to trick unwitting fish straight into its cavernous mouth and down to its expandable stomach. Lovely.
However, there are plus points. The firm, meaty flesh of the monkfish stands up well to a wide range of flavours and cooking methods – and is particularly good for fish stews and curries.
Additionally, monkfish is also very, very easy to prepare as unlike fish markets on the continent you’ll rarely find a head-on fish at your fishmongers here in the UK.
Instead, the fish will be presented in easy-to-manage tail portions.
However, there is a (literal) price to pay for the convenience.
Once considered a poor scallop, monkfish is now highly popular, and commands a healthy price at auction – which of course is passed on to us, the consumer.
Monkfish recipes
As mentioned, monkfish is an incredibly versatile fish – and it’s great in curries, stews, risottos and soups.
Monkfish also makes for a good summertime barbeque – kebab-style, as per this recipe by the The Hairy Bikers.
However, being the traditionalists that we are, we rather like the classic Gigot de Lotte – monkfish roasted in the fashion of a leg of lamb.
Keith Floyd’s recipe from Floyd on France (which you can find on Amazon) is our favourite.
This monkfish recipe by James Martin is pretty decent too!
Being such a versatile fish, there’s a whole host of other recipes to explore – with plenty to be found online.
Preparation
Your fishmonger will prepare the monkfish tail for you. However, if you wish to do it yourself then make sure to trim the fins and remove all of the skin – including the silver/purple membrane.
Monkfish is great cooked on the bone, but filleting is easy.
Simply run a knife along the length of the tail keeping the blade close to the bone – as Duncan from Passionate About Fish demonstrates in this YouTube video (we love the way Duncan says ‘beautiful‘ in this clip!)
The bone is great for stock – so be sure to utilise it.
Give the meat a quick trim, and you’re good to go.
Seasonality
There’s actually two species of monkfish landed into UK ports – the white monkfish, and the black-bellied monkfish. The differences between the two are minimal, and doesn’t impact the preparation or cooking of the fish.
Both species are in season year-round.
Sustainability
Read more on the latest Marine Conservation Society Good Fish Guide ratings.