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.

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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Filet des bretonischen Seeteufels ohne Haut auf Eis

Breton monkfish fillet

from 19,99 €*

Seeteufelbäckchen auf weißem Teller auf Eis gelegt

Sold out

Monkfish cheeks

ready to cook

29,99 €*

59,98 € /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.

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.

World ofEnjoyment

World ofEnjoyment

Rote Beete Blinis mit geräuchertem Königslachs

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Beetroot blinis with smoked king salmon

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Oven-baked salmon with pea puree

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Fish stock from grouper head

Zackenbarsch Halsstück mit Sojasoße und Sesam

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Grouper Collar with Soy Sauce and Sesame

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Grouper fish cubes in bouillon

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Pan-fried grouper belly with fish spice

Frequently asked questions about monkfish

Monkfish at HONEST CATCH: What genus is it?

Our monkfish is the so-called frogfish or lotte, which was scientifically named Lophius piscatorius.

Can I buy sustainable monkfish from HONEST CATCH?

Of course! At HONEST CATCH you only get high-quality and sustainable fish from all over the world. Our range of fish and seafood is a selection of the best products on the seafood market, some of which we can even offer you exclusively.

How do I recognize good monkfish?

When it comes to good monkfish, it is considered sustainable when it has been responsibly sourced from the depths of the Atlantic Ocean and professionally preserved after being harvested. This is indeed the case with our monkfish, which is why it is highly favored among top chefs. So, when you order from us, you receive monkfish that is, in general, a very high-quality product of top-notch quality.

Why should I buy monkfish from HONEST CATCH?

We have a deep love for sustainable seafood, and our monkfish fits perfectly into that ethos. To contribute to the fight against overfishing, our Breton monkfish is exclusively caught during the fishing season. By employing an innovative cryogenic freezing process at -95°C, we offer you the opportunity to purchase high-quality monkfish from us, and that too in sashimi-grade quality.

Buy monkfish online: Where does monkfish come from?

We source our monkfish from a fishmonger in Brittany who has been pursuing his passion since 1895. Our monkfish are harvested in the Atlantic, off the French coast. The monkfish are processed in the port of Lorient and then delivered to us in compliance with the cold chain to maintain the quality and freshness of the fish

What makes HONEST CATCH's monkfish so delicious?

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. In the innovative cryogenic freezing process, the monkfish is transported unpacked into so-called shock tunnels using conveyor belts. Within these tunnels, refrigerants such as carbon dioxide (-78° C) or nitrogen (-196° C) are used, which are sprayed onto the raw Breton monkfish using fine nozzles. The coolant is fed from a pressure vessel into the freezing tunnel. The sudden change in pressure creates a gas that absorbs the anglerfish's heat and can then be sucked out. The monkfish has a core temperature of -18°C when it leaves the tunnel and can be closed and stored immediately. The coolants used displace oxidative oxygen and thus prevent dehydration (drying out) on the surface of the monkfish meat by rapidly reducing the temperature. Due to the low temperatures of -196°C to -78°C, the reproduction of microorganisms is immediately stopped. 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.