Monkfish

About Monkfish

Known as "poor man's lobster" for its firm, sweet, lobster-like flesh. The tail is the prized cut — meaty, boneless, and incredibly versatile. Holds up brilliantly to roasting whole, wrapping in pancetta or Parma ham, grilling, or cutting into medallions.

Why Chefs Love It

• Zero pin bones — the easiest fish to prep in any kitchen
• Holds its shape on the grill and in stews where other fish would fall apart
• The texture is unique — firm and meaty, satisfying even for diners who "don't like fish"
• Tails from 300g to 4kg+ for any menu format from tapas to sharing plates

Health & Nutrition

• Extremely lean — under 1g of fat per 100g
• High protein at 18g per 100g with minimal calories
• Good source of vitamin B12 and phosphorus
• One of the best fish choices for low-fat and high-protein diets