Filet des bretonischen Seeteufels ohne Haut auf Eis
Bretonisches Seeteufelfilet ohne Haut auf Eis und weißem Teller
Ganzer bretonischer Seeteufel von vorne
Breton monkfish fillet
Rohes Filet des bretonischen Seeteufels auf Eis
Filet des bretonischen Seeteufels ohne Haut auf Eis
Bretonisches Seeteufelfilet ohne Haut auf Eis und weißem Teller
Ganzer bretonischer Seeteufel von vorne
Breton monkfish fillet
Rohes Filet des bretonischen Seeteufels auf Eis

Breton monkfish fillet

CHF 19.99*

The Breton monkfish is an absolute classic for gourmets! 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.

Fine, boneless fillet meat

Taste is reminiscent of lobster

Lean meat only 0.5 g fat per 100 g

Perfect quality through cryogenic freezing

No overfishing

Note: The 300 g - BBD variant has a best-before-date of at least 10.03.2025

Variants:

CHF 19.99*

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Product description

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.

We rely on the most modern processing and freezing methods to ensure unparalleled quality and practical handling. The Breton monkfish fillet is individually pre-portioned and shock-frozen using the cryogenic freezing process at -90°C.

This freezing process is significantly superior to conventional methods: lower moisture loss (down to 1% instead of 4%); less loss of color in the meat; optimal quality retention through gentle handling and preservation of cell structures; the natural taste and sensory properties of the monkfish are retained; The freshness of the raw monkfish fillets is immediately preserved.

Seeteufel in Backform Mediterran zubereitet in Tomaten

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.

We rely on the most modern processing and freezing methods to ensure unparalleled quality and practical handling. The Breton monkfish fillet is individually pre-portioned and shock-frozen using the cryogenic freezing process at -90°C.

This freezing process is significantly superior to conventional methods: lower moisture loss (down to 1% instead of 4%); less loss of color in the meat; optimal quality retention through gentle handling and preservation of cell structures; the natural taste and sensory properties of the monkfish are retained; The freshness of the raw monkfish fillets is immediately preserved.

Seeteufel in Backform Mediterran zubereitet in Tomaten

Ingredients

Variant: 400 g

Ingredients : monkfish fillet

Allergens : Fish

Defrosting instructions :

  • The optimal defrosting - for those who plan ahead: You can gently defrost this product in the refrigerator within 12 hours.
  • The quick version - for those who decide at short notice: If you are in a hurry, it is possible to defrost this product in a water bath within 1 hour. The water should be cold to lukewarm.

You can find out everything about our defrosting instructions here.

Storage & Shelf Life :

Store this product in the freezer at at least -18°C. We guarantee a best before date of 3 months after delivery. You can find the exact best-before date on the product label.

Nutritional table (per 100 g)

Calorific value (kJ/kcal) 289/69
Fat (g) 1.0
- of which saturated fatty acids (g) 0
Carbohydrates (g) 0
- of which sugar (g) 0
Protein (g) 15.0
Salt (g) 0

Origin

The monkfish, with the scientific name Lophius piscatorius, is caught with trawls in the northeast Atlantic (FAO 27 VII & VIII).

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