Fish
Tail
Tail-end monkfish fillet is thinner and faster—ideal for soups, cakes or folded sautés. Protect thin ends from drying; cook briefly. Save clean trimmings for stock, crumbs or compound butters when they suit the ingredient.
Track this ingredient
Unit
Characteristics
Preparations
CookedFreshGrilledPan FriedPreparedRawRoastedStewedStockWhole
Traits
Bone InFine GrainLeanPortionPrep ReadySlowTail
History
Ice, rail and trawler fleets moved monkfish inland as everyday protein, including named tail portions.
Fillet and portion packs of monkfish became standard supermarket seafood, including named tail portions.
Coastal fisheries and markets sold monkfish whole and in pieces long before industrial freezing, including named tail portions.