Monkfish

Best cooked the day of purchase. Store raw monkfish tightly wrapped in plastic wrap in the coldest part of your refrigerator. For longer storage, freeze in airtight packaging.

Monkfish is often sold as tail fillets; look for firm, translucent flesh.

Its dense texture makes it excellent for grilling, searing, baking, and poaching.

Because it has a mild flavor, it pairs well with bold sauces and strong seasonings.

Remove the thin membrane (peritoneum) from the fillet before cooking, as it can become tough.

Lemon and herbs (parsley, thyme, rosemary)

Garlic and butter

Tomato-based sauces

Cream sauces

Bacon or pancetta

Overcooking: Monkfish can dry out quickly if cooked for too long.

Not removing the membrane: This can result in an unpleasant texture.