Landed in Scotland, these monkfish tails are known for their firm, meaty texture and sweet, clean flavour — often called the “steak of the sea.”
Available whole or filleted for convenience. When prepared, each tail yields two fillets of approx. 80–110g each.
Perfect as a generous portion for one, or serves two when combined with something like our king prawns in a curry. A versatile, substantial fish that cooks beautifully whichever way you choose.
https://rickstein.com/blog/rick-steins-indonesian-seafood-curry-recipe/
| On the bone/filleted | Skinless | Fresh | 3-400g | Serves 1 |
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