Monkfish: A Fishmonger's Guide

What Is Monkfish?

Monkfish (Lophius piscatorius) is one of the strangest-looking fish in the sea: a vast flattened head, a cavernous mouth, and a lure on its snout to draw in prey, which is why it’s also called the anglerfish. You’ll almost never see the head on the counter, though. What we sell is the tail: a long, muscular fillet of firm, sweet, dense white flesh.

That texture is everything. Where most white fish flakes and falls apart, monkfish stays firm and holds its shape, which is why it earned the name “poor man’s lobster” and why cooks love it for dishes a softer fish couldn’t survive.

Where Our Monkfish Comes From

The Shetland Isles, Scotland, and the Southwest, Cornwall. Monkfish is available year-round. We buy whole tails and trim them ourselves, removing the tough outer membrane that, left on, would tighten and toughen the fish as it cooks. We’ll prepare it whole on the bone or as clean fillets, whichever you need.

The Best Time to Buy Monkfish

Available all year, with the best fish, firm and well-conditioned, coming through in spring and autumn. Because it’s a robust fish that keeps well, monkfish is a reliable choice on the counter in almost any month.

How To Cook Monkfish

Think of monkfish as the fish you cook like meat.

Roasted on the bone: The finest way. Season the whole tail, sear it, then roast. The bone keeps it succulent and adds flavour. Rest it like a joint before carving into thick slices.

Pan-fried medallions: Cut the fillet into thick rounds, season, and fry in butter and oil until golden and cooked through.

On skewers / grilled: Cubes of monkfish thread onto skewers and grill without breaking up, perfect for the barbecue, wrapped in pancetta if you like.

In curry or stew: Its firmness means it can simmer in a sauce and hold together where cod would collapse. Brilliant in a Goan curry or a fish stew, and ideal for curries and kebabs.

The one rule: cook it through. Monkfish is not a fish to serve barely-set. It wants to be cooked properly, just not dried out.

Buying Tips From The Counter

1. Look for pearly, firm flesh. Good monkfish is bright white to pale pink and springy. Grey or soft is past its best.
2. Ask for the membrane off. That tough outer skin should be removed. We’ll do it for you.
3. Thick tails are better. A good chunky tail gives even medallions and roasts beautifully.
4. A little feeds a lot. It’s dense and filling, so you need less per head than a flaky fish.

Monkfish From Parkstone Fisheries

We keep monkfish on the counter: whole tails or trimmed fillets, membrane removed, prepared exactly how you want it. Ask Steve, or order online. For another firm, premium fish, see our turbot guide. Free delivery across all BH postcodes, £40 minimum order.