Monkfish
Monfish is an odd-looking creature found in the waters along the
banks of Newfoundland, from the Atlantic to the
Mediterranean.
Monkfish has an unusually ugly head and is sometimes referred to
as a «sea-toad, sea-devil or anglerfish». Monkfish is rarely sold
whole, as it is the flesh of its tail that is tastiest and most
popular.
Monkfish is a lean, firm, thick fish that has no bones. It has
pearly white, sweet-tasting flesh that is often compared to lobster
or scallops.
Fresh or frozen monkfish fillets are available to order at your METRO fishmonger.
- Monkfish can be prepared like lobster as well as in a number of other ways; it is excellent grilled, steamed, oven-baked, pan-fried, deep-fried and en papillote.
- Monkfish is often served with a sauce because the thickness of its flesh requires longer cooking times which, in turn, can dry it out.
- Monkfish fillets can be substituted for sole and turbot in any recipe.
Click here for cooking methods and more useful tips and suggestions !
Monkfish is a lean fish and, as such, is very easy to digest. We
recommend steaming or poaching if you wish to maintain the low fat
content of the fish.
Like most fish, monkfish is an excellent source of vitamin D and
very rich in selenium, an essential trace element with anti-oxidant
properties. It is also high in polyunsaturated fat and omega-3
acids.
Fresh fish should be cooked as soon as possible after purchase.
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Refrigerator 4° C (40° F)
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Freezer -18° C (-4° F)
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Fresh monkfish
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2 to 3 days
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4 to 6 months
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Cooked monkfish
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1 to 2 days
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