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Did you know?

Monkfish are a type of angler fish, with a growth like a fishing lure that protrudes from their heads and dangles above their enormous mouths. The decoy tempts prey towards needle-like teeth, distracting them just long enough for the monkfish to pounce.

An ugly fish with inner beauty, versatile monkfish is a fine-dining favourite, with firm, meaty, bone-free, white flesh that comes from the tail section of the fish. It’s low in fat, with a luxurious, sweet flavour that’s quite similar to langoustine or lobster, and thanks to its dense nature also works particularly well in stews and fish curries.

Much of the weight of a monkfish is its head, so we only sell prime, skinned, fillets, cut into individual 150g, 200g or 250g portions.  

FLAVOUR: Medium | TEXTURE: Firm | ALLERGENS: Contains Fish

Monkfish is present in the waters around Weymouth, but not in any great numbers. So although we land some local fish, the great majority is sourced by our expert fish buyers direct from the floor of either Brixham or Peterhead market, depending on quality and availability.

Seasonality: April – December. 

Nutritional information per 100g:

Kcal: 76 kcal
Protein: 14g
Fat: 2g
Saturates: 2g
Salt: 0.05g
Carbohydrates: 0g
Sugars: 0g

Rich in vitamin B12, vitamin B6, selenium and phosphorous

ALLERGENS: Contains fish

Monkfish can be grilled, baked, pan-fried or poached. The flesh is robust, and its subtle taste is the perfect partner for relatively strong flavours, including paprika and curries. The sweet, meaty lightness of the fish goes particularly well with pork, benefiting from the meat’s natural saltiness. Monkfish has a thin, purple membrane underneath the skin that needs to be removed before cooking, otherwise it will shrink, constricting the fish and misshaping it.

Monkfish is great seared, then roasted in the oven, like meat, wrapped in Parma ham.

Best eaten immediately. 

Store in the fridge between 0ºC-5ºC, and eat within 2-3 days. 

If you don’t plan to eat within 3 days, then freeze on day of delivery and eat within 3 months. Defrost in the fridge overnight. Do not refreeze.

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Quality Quality The clear waters of the Dorset coast are home to some of Britain’s finest seafood, over 40 local species.
Sustainability Sustainability Weyfish is a community business, proud of our produce and its provenance, with strong ties to the local fishing fleet.

Locally caught, sustainable seafood

We're Weymouth's harbourside fishmonger, based in the historic Old Fish Market, with counters full of the freshest Dorset seafood and shellfish, landed daily on the quayside right outside the shop. We're a community business with strong ties to the local fleet, proud of our produce and its provenance, always ready to answer your questions or offer some expert advice.