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Monkfish

Description

Native to the Mediterranean and both sides of the Atlantic, the Monkfish has a dense, firm, sweet and succulent meat that tastes similar to that of a lobster. The tail section, with its sophisticated taste, is the most important part, however it has sweetly flavoured cheeks perfect for stir-frying and barbecuing as well a very succulent liver.
Cooking suggestions:
Bake, Broil, Sauté

SFF{7bf662f1c374bc397e98683b4a18fc22b715e542aba55149deeb41ced0ef6e8f}1217 : Fresh Monkfish Liver, Size : 1 kg.
SFF{7bf662f1c374bc397e98683b4a18fc22b715e542aba55149deeb41ced0ef6e8f}0649 : Monkfish Cheeks, Size : 3 kg.

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SFF{7bf662f1c374bc397e98683b4a18fc22b715e542aba55149deeb41ced0ef6e8f}0468 : Monkfish Tail 400 – 1000 g/pc, Size : 400 – 1000 G
SFF{7bf662f1c374bc397e98683b4a18fc22b715e542aba55149deeb41ced0ef6e8f}0518 : Monkfish Tail 1 – 2 kg/pc, Size: 1 – 2 Kg
SFF{7bf662f1c374bc397e98683b4a18fc22b715e542aba55149deeb41ced0ef6e8f}0469 : Monkfish Tail 2 – 3 kg/pc, Size: 2 – 3 Kg
SFF{7bf662f1c374bc397e98683b4a18fc22b715e542aba55149deeb41ced0ef6e8f}1892 : Monkfish Tail 3 – 4 kg/pc, Size: 3 – 4 Kg