An ugly fish, which has a huge head, accounting for half the
fish’s weight. However, there is inner beauty! Usually only the tails are sold, and
range from 350g to 4kg. Once skinned, trimmed and the membrane removed, the
tails yield some fantastic meat, with a firm, meaty texture and a taste similar to
langoustine / scampi. In the 1970s Monkfish was only fished commercially as a
cheap scampi substitute! Great for searing and then roasting,
Monkfish will take on strong flavours and herbs well. Particularly good coated with
chopped rosemary and olive oil, wrapped in Parma ham and baked. The liver is
also highly prized, and is a 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.
