DRY AGED MONKFISH PER KG

Monkfish aged whole at roughly 2kg per fish, firming the dense, meaty tail flesh and concentrating its sweet, lobster-like flavor. It holds up well to robust cooking. Serving suggestions: • Roast or pan-sear thick medallions and rest before slicing • Wrap and braise for a firm, meaty main • Slice thin and sear as tataki with ponzu

• Origin—
• Format1 kg
• Lead timeAged to order · 7–14 days
• PaymentBank transfer or secure link
• ShippingCold-packed, tracked, EU-wide