Monkfish Head and Gutted Per Kg/Fresh

Also known as a 'Stargazer', the Monk Fish has a mottled olive green/brown body above and white below, with an elongated and flattened body. Monk Fish is widespread in New Zealand coastal waters, where they can be found at depths of 50-500 metres. They bury themselves in soft sediment and prey on passing fish.

Preparation: The Monk Fish has characteristics similar to rock lobster, and is ideal marinated. Suited to most cooking methods, but particularly for recipes requiring a meaty, thick flesh.  Perfect for curries.

Availability: Mainly May to August subject to catch.

Shelf life: Best consumed on arrival or within 3 days from receiving product.

Fish for your health: White fleshed fish is traditionally high in protein and low in fat. However, all fish provide an excellent source of Omega 3, an essential fatty acid which helps in lowering blood cholesterol and maintaining a healthy circulatory system.

Suggested wines: A rich and fruity Chardonnay has the full flavor and texture to meet a meaty fish head-on without clashing. Alternatively a Pinot Noir has the backbone to stand up to meaty fish, yet a softness and elegance that assures it will not overpower.