Frozen Monkfish

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What is it?

Monkfish dwell mostly on the bottom of the Atlantic Ocean. They’re brown with a white belly. Often identified as the anglerfish, it appears quite scary when it’s whole. After being harvested, the heads are systematically separated and normally only its tail is marketed. With a piece of bone running across the tail and a thick meaty texture, monkfish is both flexible and tasty. Despite its hideous look, monkfish is known to be a popular dish. When cooked, it does not flake, staying together in one muscular section, so it’s adjustable to your style of serving. It has a mild and sweet flavour, too and many people equate it to the taste of the lobster. Through incorporating it to salad, soups, pasta, curries and many more, you could very well make tasty recipes with monkfish. Monkfish also blends extremely well with some great herbs and spices for roasting and searing.

Frozen Fish Direct supply monkfish from British and Scottish ports where the fish are massive and fresh. We skinned and hand-filleted each monkfish, and then sealed it and froze it right after. The days are long gone when we considered monkfish as waste in this country and shipped it all to other countries. In top London cafes and hotels, monkfish is always a hit. In reality, monkfish is a popular fish in the world. It is commonly eaten in Japan and is also used in some traditional Chinese medicine.

Processing

To create a quality frozen commodity, careful handling of the monkfish is essential. It is important that careful care and storing be used when dealing with any form of fish to minimise the risk of food contamination and ensure a safe and high-quality product. E. Coli and Salmonella are pathogens which can cause foodborne diseases and are often present in fish. Proper preparation of fresh monkfish for storage would allow it to be preserved and retain its quality for a prolonged period. As quickly as possible, freshly captured monkfish will be gutted and washed and then preserved at the proper freezing temperature. At 0°F or less the monkfish would be frozen in a freezer. For whole fishes and large cuts, glazing tends to work well. To shield it from air exposure, glazing seals the fish with a thick sheet of ice. After the fish has been glazed, lesser freezer space would be needed.

Benefits

– Like most other fishes, the monkfish is high in omega-3 fatty acids. This significantly reduces bad cholesterol and lower the risk of heart disease.

– It is also low in saturated fat, with just one percent of the average dietary consumption provided by a three-ounce serving.

– Monkfish is not just a tasty sea beast, it is also a rich source of nutrients. It is filled with antioxidants that prevent free radicals from causing damage.

Monkfish is loaded with a wide range of proteins, minerals and vitamins needed to sustain optimal health.

– It contains potassium, iron, phosphorus, magnesium, calcium, zinc, sodium, B-vitamins, vitamin A, E and K.

– Maintaining healthy bone density, enhancing immunity, strengthening muscles, boosting cognitive processes and digestive health, as well as the skin and hair’s health, are several health benefits of consuming monkfish.

Why us

Frozen Fish Direct’s monkfish is landed in the UK, and we’ve been providing monkfish and other seafood variety to several hospitality businesses all over the country. We are an online shopping platform for premium goods and ingredients that is difficult to find. We remain a business that is privately owned, allowing us the ability to truly customise our service to accommodate you. Frozen Fish Direct sources products from passionate producers that share the very same philosophy of meticulousness and the finest quality. We deliver a wide variety of seafood and fish items from the greatest British seasonal recipes to the most common gastronomic dishes.

Nutrition Facts

A 3-ounce or 85-gram serving of a cooked Monkfish provides:

Calories: 82.5
Calories from Fat: 14.9
Total Fat: 1.7g
Cholesterol: 27.2mg
Sodium: 19.6mg
Potassium: 436.1mg
Carbohydrates: 0g
Protein: 15.8g
Vitamin A: 39.1IU
Vitamin B6: 0.2mg
Vitamin B12: 0.9μg
Vitamin C: 0.9mg
Calcium: 8.5mg
Iron: 0.3mg
Magnesium: 23mg
Phosphorus: 217.6mg
Zinc: 0.5mg
Selenium: 39.8μg

FAQs

What is the taste of monkfish?
They might not look good, but they taste fantastic. The flavour of Monkfish is moderate, mildly sweet. The tail flesh, the only portion used, is firm, juicy and boneless. It doesn’t flake readily and is firm like scallop or lobster meat. The raw flesh is off-white to pale grey, covered with a blue-grey membrane; cooked meat is white.
Does monkfish freeze excellently?
If you would like to maintain the quality of your monkfish for a prolonged time, you may freeze it by sealing it inside a freezer bag. If adequately stored, you should expect the monkfish to last for around 6-8 months at its highest quality.
Can you cook monkfish from frozen?
You may cook the frozen fish directly, steam the frozen monkfish for 15 minutes, then take the pan off the heat and let it rest for 10 minutes. Once the fish meat is cooled, you’ll see the gelatinous bone and tender fish meat.
How do you know when your monkfish is cooked perfectly?
Place a sharp knife into the thickest section of the fish to determine if the monkfish is well cooked. The knife will emerge hot to the touch if it’s cooked through and the flesh may feel springy too. Keep in mind to rest the cooked fish for around 5-10 minutes before serving, whether you are cooking monkfish fillet or tail.
If the monkfish goes bad, what are the signs?
You need to smell the monkfish and look at it. Check for these bad monkfish signs: a dull colour and a slimy coating, including a sour odour. Immediately discard any monkfish with a fishy odour or look that is off.