Monkfish is one of the firmest fish you can get, it goes well in curry's and stews. You don't see it with it head on very often because it's so big it saves on transport costs.
There is a jelly like membrane that needs to be removed this can be just pulled off. You get two bone free thick fillets off each side of the one central bone.
Method of production — Caught at sea
Capture method — Gill or fixed net
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — 7e, 7f, 7g, 7h
Sustainability rating - 2 - a good choice, although some aspects of its production or management could be improved.
