Monk Fish Tail (5 kg)

Monkfish has a mild, slightly sweet taste. The tail meat, the only part of the fish that is used, is firm, dense and boneless. It doesn't flake readily and is firm like scallop or lobster meat.

Origin

China

Ingredient

Monk Fish Tail

Catch Method

Wild-Caught
 

Certifications

Safe Handling Instructions

Keep frozen until use. Thaw in refrigerator. Cook to an internal temperature of 72°C Refrigerate leftovers. Always wash your hands before handling.

 Chef Tips

Best way to cook is pan-seared

Suggested Cooking

Defrost Monk fish tail in refrigerator. Can be prepared in minutes using many cooking styles, including baking, stewed, grilling, sauteing and deep frying.