Astara Oscietra Caviar
Exquisite taste for connoisseurs
PHP 5,499.00
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Monkfish Fillet Portion from France (Frozen)
More than meets the eye
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
The monkfish has meat with a texture comparable to cooked lobster, and a mild, delicately sweet flavor
1 / 2
Monkfish Fillet Portion from France (Frozen)
More than meets the eye
The monkfish has meat with a texture comparable to cooked lobster, and a mild, delicately sweet flavor
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Tasting Notes From The Curator
The monkfish is not a pretty fish; it has small eyes, a large head, with a wide mouth and fang-like teeth. This fillet portion is bright white, with a texture comparable to cooked lobster. Its flavor is mild and sweet, and lacks that often-unwanted “fishy” taste.
Preparation And Pairings
A lean fish that loses moisture and shrinks when cooked, the Monkfish “Fillet” Portion is best salted or brined before cooking to mitigate this effect. This fish is great to bake, broil, fry, grill or sauté. It can hold sauces and marinades really well, and is great with flavors like capers, lemon, and garlic.
Silent And Predatory
Monkfish are generally bottom-dwelling fish, meaning they spend most of their time on the ocean floor. But every once in a while, they will swim toward the surface to hunt birds like cormorants, puffins, and gulls. Yes, monkfish are carnivorous, and they are also ambush predators, silently sitting and waiting for their prey. They lure their prey with the modified spine on the top of their heads. They feed on a diet of cods, mackerels, herrings, sea bass, and sand eels. And thanks to their very large mouths, they can swallow their prey in one piece.
Storage Instructions
Arrives frozen. Once thawed, it must be consumed within 48 hours.
The monkfish is not a pretty fish; it has small eyes, a large head, with a wide mouth and fang-like teeth. This fillet portion is bright white, with a texture comparable to cooked lobster. Its flavor is mild and sweet, and lacks that often-unwanted “fishy” taste.
A lean fish that loses moisture and shrinks when cooked, the Monkfish “Fillet” Portion is best salted or brined before cooking to mitigate this effect. This fish is great to bake, broil, fry, grill or sauté. It can hold sauces and marinades really well, and is great with flavors like capers, lemon, and garlic.
Monkfish are generally bottom-dwelling fish, meaning they spend most of their time on the ocean floor. But every once in a while, they will swim toward the surface to hunt birds like cormorants, puffins, and gulls. Yes, monkfish are carnivorous, and they are also ambush predators, silently sitting and waiting for their prey. They lure their prey with the modified spine on the top of their heads. They feed on a diet of cods, mackerels, herrings, sea bass, and sand eels. And thanks to their very large mouths, they can swallow their prey in one piece.
Arrives frozen. Once thawed, it must be consumed within 48 hours.
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