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Monkfish and halibut

Online Catalogue | Monkfish and halibut

Big fish with a delicate flavour

Monkfish and halibut are very different but alike in their big size and firm, delicately flavoured white flesh. They are not as expensive as they used to be, but they are probably still correctly called luxury fish. The flesh hangs together well, so they are ideal for kebabs, stews and steaks.

Fresh monkfish

Fresh monkfish

Ref: 2020

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Fresh monkfish tail or fillet?


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.

Monkfish and smokey bacon

Monkfish and smokey bacon

Bake a monkfish tail in foil for about 30 minutes in a hot oven, then dice into 2cm cubes. Add chopped good-quality smoked bacon (back or streaky) and some halved cherry tomatoes. Serve with parsley - A 500g monkfish tail will easily serve 6 as a starter, or 4 as a light meal.

Fresh wild halibut

Fresh wild halibut

Ref: 2016


Price £13.80

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We've just managed to get some English halibut, it won't be around for long, so take advantage of this delicious fish! 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 steak in the picture was microwaved in milk (poached), then coated with flaked almonds and a few knobs of butter and quickly grilled. These are skinned, boneless 250g fillets that will easily serve two - there's no bones or skin, so no waste!

Copyright 2007-2012 The Smelly Alley Fish Company, including photographs unless indicated.