THE FISH LIST PORTAL

 

MONKFISH

Monkfish are ugly buggers. With its outsized head, gaping mouth, and a general air of something that might lurk under your bed, it’s often described (affectionately, of course) as "all mouth.” (so am I)  But looks aside, this deep-sea dweller is an absolute star in the kitchen - and a sustainable one at that. A bottom-feeder by nature, Monkfish cruises along the ocean floor hoovering up whatever it can catch - which turns out to be excellent news for us. Its tail meat is firm, succulent, and surprisingly sweet, earning it the nickname "the poor man’s lobster." And while lobster might hog the spotlight, Monkfish is more than capable of holding its own, especially when value, flavour, and versatility are on the menu. Chefs around the world love Monkfish for its sturdy texture and mild, clean taste. It plays well with bold sauces, rich marinades, and a whole range of cooking methods – roast it, pan-fry it, grill it, poach it, or tuck it into a curry or stew. It’s one of the rare fish that won’t disintegrate on the grill, making it a great choice for kebabs or seared fillets. That said, its lean flesh can dry out if overcooked, so a light touch goes a long way. Best friends in the flavour department? Butter, lemon, garlic, fresh herbs – and anything that would sit happily next to a lobster tail. Because once you’ve tried Monkfish done right, you’ll wonder why it’s been hiding in plain sight all this time. If the 

Summary

  1. Flavour: Mild yet slightly sweet with a subtle, meaty richness; often compared to lobster for its firm texture and sweet undertones

  2. Texture: Dense, firm, and chewy

  3. Fat Content: Low to moderate - lean but satisfying mouthfeel

  4. Aroma: Clean and ocean-fresh when raw; very mild compared to other firm white fish

  5. Colour (Raw): Pale pink to off-white flesh

  6. Colour (Cooked): Turns opaque white and firm when cooked

  7. Culinary Versatility: Excellent for grilling, roasting, stewing, or skewering; holds up well to bold sauces, butter, garlic, and spices

Booze pairing:

Viognier: A fuller-bodied white with floral and stone fruit notes that enhance the fish’s sweetness. Chenin Blanc (dry or off-dry): Its acidity and slight fruitiness balance the meatiness and can handle richer preparations. Champagne or Sparkling Wine: The bubbles and acidity cut through the richness and refresh the palate.