What Is Monkfish? How to Cook Britain's Meatiest Wild Fish

Monkfish is one of those fish that proves looks aren't everything. Ugly, prehistoric-looking, and sold almost exclusively as a tail, monkfish is also one of the meatiest, most satisfying wild fish in British waters. If you haven't cooked with it yet, this is the guide that will change that.

What Is Monkfish?

Monkfish (Lophius piscatorius) is a bottom-dwelling wild fish found across the North East Atlantic, including British coastal waters. Its head, massive, flat, and full of teeth, is generally removed before sale, leaving the distinctive monkfish tail: a thick, tapering piece of fish with a single central bone and dense, boneless flesh on either side. It's caught around the British Isles and landed regularly at South West ports including Brixham.

What Does Monkfish Taste Like?

Monkfish has a firm, meaty texture that's unlike most white fish. It's often compared to lobster tail for its density and mild sweetness. There's almost no 'fishy' flavour to it, which makes it enormously appealing to those who are cautious about strong seafood. The flesh is lean, holds up well to high heat, and doesn't fall apart, which is exactly why restaurant chefs reach for it when they want something robust.

How to Cook Monkfish

Monkfish's firm texture means it suits cooking methods that would overwhelm more delicate fish:

Roasted in the Oven: A whole monkfish tail, wrapped in pancetta or simply seasoned, is one of the great roasting fish. Cook at high heat (200°C) for 20 to 25 minutes depending on size, resting it before carving.
Pan-Seared: Thick medallions seared in a very hot pan develop a golden crust while staying tender inside. Deglaze with white wine and finish with butter and capers.
On the Barbecue: Monkfish is exceptional on a hot grill. It doesn't flake apart and takes on smoke beautifully. Marinate in olive oil, lemon, and smoked paprika.
In a Curry or Stew: Its robust texture means monkfish survives longer cooking in a rich sauce. It's outstanding in a bouillabaisse, a Thai green curry, or a Spanish-style romesco.

Monkfish vs Cod: What's the Difference?

Both are popular white fish, but the comparison ends there. Cod is flaky, mild, and relatively delicate. It's what you want in batter or poached simply in milk. Monkfish is firm, meaty, and almost carnal by comparison. It takes bolder seasoning, higher heat, and longer cooking without losing its integrity. Cod is the weeknight supper. Monkfish is the dinner party centrepiece.

Buying and Preparing Monkfish

Monkfish is sold as a tail, either whole or portioned. Skinless tails are easier to work with at home, as the natural membrane that runs along the flesh can toughen during cooking and is best removed. A 350g tail comfortably serves two as a generous main course, especially when wrapped or roasted whole on the bone.

Fresh from Brixham, Ready to Cook

Our Wild Monkfish is sourced through Brixham Fish Market, landed fresh from the South West coast. Prepared to order by our fishmongers, with nothing sitting in stock, and sent out fresh on your chosen delivery day. Always fresh and never previously frozen, so you can freeze it at home if needed.

Order fresh Wild Monkfish from Hamilton's Fish. Meaty, versatile, and delivered straight from the South West.