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The monkfish is hardly a handsome fish, however the refined taste of its flesh more than compensates for its ugliness. The white flesh tastes like lobster and langoustines. This fish, which is also known as the Angler Fish or Frog-Fish, has no bones and only cartilage in the tail section. So the tail section is the most commonly available part of the fish.
The monkfish is at its best from May to January. The Norwegian and Scottish tail sections are available in all grades to suit your requirements in packs of 10, 20 and 40kg.