Monkfish - an absolute classic for gourmets
The Breton monkfish is a real treat! Although it doesn't score points with its appearance, beneath the soft, scale-free skin of the predatory fish there is a real treasure that is particularly valued in high-end gastronomy: pristine white, boneless fillet meat with a tender bite. The monkfish fillet we offer is suitable for numerous dishes and remains firm to the bite and pearly white even after cooking - ideal for frying and grilling.
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One fish for free
One fish for free
Buy 5 fish, automatically pay only 4
Buy 5 fish, automatically pay only 4
from CHF 19.99*
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ready to cook
CHF 34.99*
CHF 69.98 /kg
THIS IS HOW BRETON MONKFISH TASTES BEST
1. DEFROST Thaw the Breton monkfish fillet in the refrigerator overnight or at room temperature on the same day. 2. PREPARATION TIPS Monkfish meat has a big advantage: it is elastic and quite firm compared to other types of fish, which is why it hardly falls apart during preparation. We offer raw and ready-to-cook monkfish fillets. The fish tastes best grilled, fried or steamed. But it is also delicious braised, baked or poached as a spicy stock. Attention: The skin of monkfish must always be removed before further processing. Or better said: the skins. The monkfish is also called the “onion of the sea” because it has seven layers of skin. Popular monkfish recipes in fried form include: monkfish with arugula, radicchio, zucchini, mashed potatoes, on ratatouille, with morels and mussels and other seafood. Monkfish is also very popular in the form of a ragout, as a fish carpaccio, as a grilled fish skewer or as a starter dish with crispy salads.
Frequently asked questions about monkfish
Monkfish at HONEST CATCH: What genus is it?
Can I buy sustainable monkfish from HONEST CATCH?
How do I recognize good monkfish?
Why should I buy monkfish from HONEST CATCH?
Buy monkfish online: Where does monkfish come from?
What makes HONEST CATCH's monkfish so delicious?