Monkfish, caught in the waters of Great Britain, was once considered somewhat of a by-catch, with the majority of what was caught thrown into the mix for our well-known breaded Scampi. It has since now been rightly recognised for its firm, meaty texture and clean, subtly sweet flavour. When selecting the filleted options, our expert team take great care to remove not only the skin, but also the membrane from the fillets, to ensure you can enjoy it at only its best! Monkfish holds its shape beautifully and suits a range of elegant cooking methods: • Pan-roast for a golden exterior and tender, succulent centre. • Oven-bake with herbs, butter, or citrus for a polished main course. • Use in elevated dishes such as curries, stews, or Mediterranean-style plates where its texture truly shines. Celebrated for its restaurant-grade firmness and ability to pair with bold or subtle flavours, these monkfish fillets bring a sense of refined luxury to both everyday cooking and special occasions. Please note that when selecting the filleted option, you will receive all of the fillet from a single tail. You should expect between 45 and 55% yield from the fillets - i.e. 100g whole fish weight = 45-55g of fillet weight (skin-on)