Monkfish
Boneless, with flesh as firm as lobster: the “poor man’s lobster”.
- Full season : from September to December
- Avoid : from March to May
- Scientific name : Lophius piscatorius
Choosing well
Often sold headless: white, firm, pearly flesh.
Sustainable fishing
Choose fairly large pieces: young monkfish have not yet bred.
Did you know?
Its head is so frightening that it is almost always sold without it.
Cooking ideas
- Armoricaine style
- On skewers with bacon
- Roasted like a leg of lamb