A monkfish is extremely ugly, it's all enormous mouth and tail, hence its name of sea devil or frogfish. Our monk is the best, from Cornwall, from a fishing area that is SUSTAINABLE. Order either a tail or a fillet, the tail has a single easy to remove bone - no tiny annoying bones to spoil your dinner!
Scroll down to see our recipe for monkfish and smokey bacon.

These prices are REALLY LOW because we want you to try this halibut.
It is flown in fresh and wild from Vancouver. It has a firm flesh that won't fall apart in cooking. Take care to keep it moist during cooking, either well wrapped in foil, or served with a sauce. We've tried it with a sauce of lemon juice, single cream, a few prawns and a few herbs - delicious! The halibut steak in the picture was microwaved in milk (poached), then coated with flaked almonds and a few knobs of butter and quickly grilled. Order steaks or saddles, which are both skinned and which have one easy to cope with large bone, or fillet, which doesn't have any bones and which is also skinned. This wild Pacific halibut, is SUSTAINABLE, it's just come into season NOW (end March). Wild Pacific halibut is the best halibut in the world, fished by Canadian fishermen who know how to handle them - they arrive undamaged. They are SUSTAINABLE because the Canadians operate a closed season to allow breeding.