Monkfish

Also called Anglerfish. Monkfish was traditionally regarded as "inedible", probably due to its uncharming looks. Luckily, times change, and instead of throwing this fish overboard, this delicacy is now exported by us to the most demanding chefs in Europe. Its flesh is very firm, and has a texture and flavour with hints of lobster. Download the product sheet (pdf) for further details and specifications.