Fish

Lophius piscatorius

A tier

Lophius piscatorius is the European angler that supplies most classic “lotte” and Channel monkfish tails. The tail muscle is dense, almost crustacean in bite, with a sweet mild flavour and almost no pin bones once the membrane is stripped. Heads and liver still appear on French and Spanish markets; retail abroad is nearly all skinned tail. Roast whole tails with butter and garlic, pan-sear medallions, or stew in tomato and saffron. The flesh stays intact in long-cooked bouillabaisse-style pots. Trim the grey membrane fully—it contracts and toughens if left on—and cook just until the centre turns pearly opaque so the meat stays juicy rather than rubbery.