Monkfish

Lophius spp., commonly known as monkfish or anglerfish, is a deep-sea fish with a peculiar appearance but highly prized meat in gastronomy. With a firm, white texture, its flesh is often compared to lobster, featuring a mild, slightly sweet, and subtly oceanic flavor.

Monkfish is extremely versatile and used in grilled, baked, or stewed dishes. In Mediterranean cuisine, it is commonly found in seafood stews like bouillabaisse, where it absorbs the flavors of tomatoes, garlic, and herbs. Grilled with butter, garlic, and white wine is a classic preparation, as well as skewered with vegetables.

Another famous recipe involves wrapping it in slices of prosciutto and baking it. Its firm texture also makes it ideal for frying and curry dishes, maintaining its consistency even in long cooking processes. Considered a gourmet choice, monkfish combines delicate flavor with culinary versatility.

• Fresh

• Frozen

• Whole