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
Available in two formats: Fresh North Atlantic Halibut fillet, skin-on (2 pounds) Frozen North Atlantic Halibut portions, skin-off (2 x 8 oz) ...
View full detailsFarmed Dover Sole
Available in four formats: Two whole fresh Farmed Dover Sole (2 pounds total) Four fresh Farmed Dover Sole fillets, skin-on (1 pound total) Four...
View full detailsEuropean Turbot
Available in three formats: Two whole fresh Daurade, skin-on and gutted (1.5-2 pounds each) Four fresh Daurade fillets, skin-on (2 pounds total)...
View full detailsWild Dover Sole
Available in three formats: Two whole fresh Wild Dover Sole, skin-on and gutted (2 pounds total) Four fresh Wild Dover Sole fillets, skin-on (1 ...
View full detailsDaurade Sea Bream
Available in two formats: Two whole fresh Daurade, scaled and gutted (3-4 pounds) Four fresh Daurade fillets, skin on (1.5-2 pounds total) G...
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