Monkfish

What it is

Monkfish is a firm, dense white fish sold as the tail, with meaty flesh and no small bones. We prepare the monkfish tail to order at the counter, skinned and with the grey membrane removed, left on the bone or cut into two fillets. Priced by weight, trimmed, skinned and boned by hand at no charge.

Why choose it

Monkfish is the fish to choose when you want a firm, meaty texture that holds its shape. It is sometimes called poor man's lobster for its dense sweet flesh, and it stands up to a curry, a roast or a skewer where a flakier fish would collapse. It takes bold spice and long heat without falling apart.

How it tastes

Firm, dense and slightly sweet, with a meaty texture closer to a scallop or lobster than a flaky white fish. It does not flake, it holds in solid pieces, which is why it suits roasting whole, cubing for a curry or threading onto skewers. The membrane must come off or it tightens in the heat.

How to cook it

Roast a whole tail at 200C, pan-fry medallions, wrap it in pancetta or parma ham and roast, cube it for a curry or a stew, or grill it on skewers. It needs a little longer than a flaky fish because it is dense.

What goes with it

Curry spices, coconut and coriander. Chorizo, pancetta and saffron. Lemon, capers and brown butter, or a rich tomato and white wine base.

How long it takes

A whole tail roasts in 20 to 25 minutes, medallions pan-fry in 3 to 4 minutes a side, and curry cubes need 8 to 10 minutes in a simmering sauce. Monkfish is dense so it takes longer than cod. Times vary with thickness.

Nutrition

Monkfish is high in protein and lean, with little fat. A typical portion carries around 15 to 18 grams of protein. It is firm and filling, a good source of B vitamins and low in omega 3 compared with oily fish.

Sustainability

Ask at the counter for the day's sourcing. We can advise on responsibly sourced monkfish and suggest an alternative like huss or another firm white fish if you want one.

Where to buy it

At the counter at 18 Barnes High Street, cut to order, or delivered across south west London and shipped across the UK.

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Common questions

Why is monkfish called poor man's lobster?

Because its flesh is firm, dense and sweet with a texture close to lobster or scallop. It holds its shape when cooked and suits roasting, skewers and curries.

Do I need to remove the membrane on monkfish?

Yes. The thin grey membrane tightens and turns rubbery in the heat, so it should be peeled off before cooking. We remove it for you at the counter.

How do I stop monkfish going rubbery?

Do not overcook it and make sure the membrane is removed. Monkfish is dense so it needs a little longer than a flaky fish, but pull it off the heat once it is firm and opaque.

Which cut of monkfish is used for a curry?

Cut the skinned, trimmed tail into chunks. The firm flesh holds together in a simmering sauce where a flaky fish would break up. Ask at the counter for the tail cut into curry cubes.

Can I freeze monkfish?

Yes. Wrap it tightly, freeze it quickly and defrost in the fridge overnight. Pat it dry before cooking.

Is monkfish high in protein?

Yes. A typical portion carries around 15 to 18 grams of protein and little fat, and its dense texture makes it filling.