MSC Monkfish Fillet 1 piece approx. 200g wo skin

MSC monkfish fillet without skin approx. 200g

Product description

Monkfish, a member of the anglerfish family, lives in the northern part of the Atlantic Ocean, from Canada to North Carolina, from Norway to the Mediterranean Sea and along the West African coast.

Information

Monkfish is certainly not the most beautiful fish in the sea. The fish, sometimes referred to as "sea devil", boasts a huge head, which makes up about half of its body (up to 50 kg). But don't be put off by this appearance. The sea delicacy, also known as "poor man's lobster" or "lotte" and popular throughout Europe (especially in France, where it is known as lotte and this name is sometimes adopted in English too), is also considered a delicacy in Japan. The huge heads are often reused in the form of lobster bait, which helps reduce food waste. The meat is low in calories and rich in vitamins and minerals. Monkfish has also played a role in the fight against diabetes. The fish's pancreas was one of the first sources of manufactured insulin.

Taste

Monkfish is a fine fish with a sweet flavour. The tender, flaky, white flesh is low in fat, firm in texture and has a very sweet, delicate, lobster-like flavour. Only the tail of the fish is edible; this part is usually skinned and filleted. Unlike many other white fish, monkfish does not have any small bones. This makes monkfish easy to prepare, and many fishmongers sell it ready-prepared as steaks or fillets.

Recommended preparation

The firm, meaty fish can withstand direct heat relatively well, such as grilling and frying, and does not fall apart when roasted or seared. Monkfish can also be stuffed and baked, making it a pescatarian alternative to chicken or turkey. It is robust enough to be roasted like a steak or made into a chunky stew, which can be served on pappardelle. However, be careful not to overcook it, or it will toughen up.

Cooking suggestions

Here are two simple ways to cook the fish.

• Pan-fried monkfish in olive oil and butter

1. Heat a little olive oil and butter in a hot frying pan before adding the seasoned fish.
2. Cook for 5-7 minutes on each side, depending on the thickness, and spoon over the juices.
3. Squeeze over lemon juice and scatter with fresh parsley before serving.

• Roasted monkfish

(This is a great option, especially for thicker fillets, which can be difficult to cook evenly on the hob.)

1. Add olive oil and butter to a hot ovenproof pan on the hob.
2. Sear the fish for 2 minutes on each side in the olive oil and butter.
3. Then transfer to a 400°C oven for a further 5-10 minutes, or until cooked through.
4. Squeeze over lemon juice and scatter with fresh parsley before serving.

Producer information

Fjord Bohemia was founded in 1999 as a small company in Čakovice, Prague. They specialise in processing various fresh fish and other seafood. Professionalism is typical of the company, as they have more than 10 years of experience. They are present on the Eastern and Central European markets.

Storage

0 - +4°C.

Use

Use immediately after opening.

Distributor

Fjord Bohemia s.r.o.
Za Avií 914/2 196 00 Praha 9 

Product information

The information provided here about the products is for preliminary information only, and after receiving the product, you will receive final information based on the label of the specific product.