Filleting a Monkfish Tail
This step by step guide has been provided by award-winning food writer, cookbook author, photographer, and cooking teacher James Peterson.
You can order our monkfish from our website today.
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North Atlantic Halibut
2 pound, skin-on fillet, fresh2 portions, skin-off, 1 pound total, frozen Sustainably caught according to local regulations and quotas Landed whol...
View full detailsFarmed Dover Sole
2 whole fish, 2 pounds total, skin-on & gutted4 skin-on fillets, 1 pound total, fresh or frozen Iconic for French cuisine Expertly raised by S...
View full detailsEuropean Turbot
2 whole fish, 1.5-2 pounds each, skin-on and gutted4 fillets, 2 pounds total Expertly raised by Prodemar aquaculture in Spain Specially purged and...
View full detailsWild Dover Sole
2 whole fish, 2 pounds total, skin-on and gutted4 skin-on fillets, about 1 pound total Coveted, wild flat fish from Portuguese fish auctions Caugh...
View full detailsDaurade Sea Bream
2 whole fish, 3-4 pounds, scaled and gutted4 fillets, 1.5-2 pounds Sustainably raised at Esteros Lubimar with an all-natural, native diet Exclusi...
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