{"title":"Monkfish","description":"\u003ch2\u003eWhat it is\u003c\/h2\u003e\n\u003cp\u003eMonkfish is a firm, dense white fish sold as the tail, with meaty flesh and no small bones. We prepare the \u003ca href=\"\/products\/monkfish-tail\"\u003emonkfish tail\u003c\/a\u003e 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.\u003c\/p\u003e\n\u003ch2\u003eWhy choose it\u003c\/h2\u003e\n\u003cp\u003eMonkfish 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.\u003c\/p\u003e\n\u003ch2\u003eHow it tastes\u003c\/h2\u003e\n\u003cp\u003eFirm, 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.\u003c\/p\u003e\n\u003ch2\u003eHow to cook it\u003c\/h2\u003e\n\u003cp\u003eRoast a whole tail at 200C, pan-fry medallions, wrap it in pancetta or parma ham and roast, \u003ca href=\"\/blogs\/journal\/monkfish-curry\"\u003ecube it for a curry\u003c\/a\u003e or a stew, or grill it on skewers. It needs a little longer than a flaky fish because it is dense.\u003c\/p\u003e\n\u003ch2\u003eWhat goes with it\u003c\/h2\u003e\n\u003cp\u003eCurry spices, coconut and coriander. Chorizo, pancetta and saffron. Lemon, capers and brown butter, or a rich tomato and white wine base.\u003c\/p\u003e\n\u003ch2\u003eHow long it takes\u003c\/h2\u003e\n\u003cp\u003eA 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.\u003c\/p\u003e\n\u003ch2\u003eNutrition\u003c\/h2\u003e\n\u003cp\u003eMonkfish 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.\u003c\/p\u003e\n\u003ch2\u003eSustainability\u003c\/h2\u003e\n\u003cp\u003eAsk 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.\u003c\/p\u003e\n\u003ch2\u003eWhere to buy it\u003c\/h2\u003e\n\u003cp\u003eAt the counter at 18 Barnes High Street, cut to order, or delivered across south west London and shipped across the UK.\u003c\/p\u003e\n\u003cp\u003e---\u003c\/p\u003e\n\u003ch2\u003eCommon questions\u003c\/h2\u003e\n\u003ch3\u003eWhy is monkfish called poor man's lobster?\u003c\/h3\u003e\n\u003cp\u003eBecause 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.\u003c\/p\u003e\n\u003ch3\u003eDo I need to remove the membrane on monkfish?\u003c\/h3\u003e\n\u003cp\u003eYes. 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.\u003c\/p\u003e\n\u003ch3\u003eHow do I stop monkfish going rubbery?\u003c\/h3\u003e\n\u003cp\u003eDo 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.\u003c\/p\u003e\n\u003ch3\u003eWhich cut of monkfish is used for a curry?\u003c\/h3\u003e\n\u003cp\u003eCut 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.\u003c\/p\u003e\n\u003ch3\u003eCan I freeze monkfish?\u003c\/h3\u003e\n\u003cp\u003eYes. Wrap it tightly, freeze it quickly and defrost in the fridge overnight. Pat it dry before cooking.\u003c\/p\u003e\n\u003ch3\u003eIs monkfish high in protein?\u003c\/h3\u003e\n\u003cp\u003eYes. A typical portion carries around 15 to 18 grams of protein and little fat, and its dense texture makes it filling.\u003c\/p\u003e","products":[{"product_id":"monkfish-tail","title":"Monkfish Tail","description":"\u003cp\u003eMonkfish is sold as the tail, a firm, dense white fish with meaty flesh and no small bones. It holds in solid pieces rather than flaking, closer in texture to lobster than to a white fillet, which is why it takes to roasting whole, cubing for curries and threading onto skewers.\u003c\/p\u003e\u003cp\u003eAt the Barnes counter we prepare the tail whole and cleaned, skinned with the grey membrane removed, or cut into two fillets off the bone. The membrane has to come off or it tightens in the heat, so we do it for you.\u003c\/p\u003e\u003cp\u003eRoast a whole tail at 200C for 20 to 25 minutes, pan-fry medallions for three to four minutes a side or simmer cubes in a curry for eight to ten minutes.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Whole (cleaned)","offer_id":58313212789000,"sku":"FTS-MONKFISH-TAIL-1","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Fillet","offer_id":58313212821768,"sku":"FTS-MONKFISH-TAIL-2","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/17-monkfish-tail_a0d17c52-c164-4ae8-9ae5-6ce22f328ce4.jpg?v=1785174626"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/collections\/17-monkfish-tail.jpg?v=1785185998","url":"https:\/\/fromthesea.co.uk\/collections\/monkfish.oembed","provider":"From The Sea","version":"1.0","type":"link"}