The sinister-looking monkfish has a huge head and fearsome jaws, but behind those is a sublime tail with no bones, firm flesh and a sweet and succulent taste. Monkfish is found all around our coasts and as things go, it's pretty sustainable. We always buy large tails, which give super size steaks to serve as they come or to cut into chunky pieces for a fish stew or curry. Monkfish cheeks cut from those huge heads are a classy alternative to scampi, and monkfish liver is a gourmet's delight.

Features: 

• A round, flatfish valued for its firm, leans, bright-white flesh and mild, sweet flavour.