Monkfish
Monkfish peaks from November to May. Often referred to as the "poor man's lobster" due to its firm, meaty texture, this fish is at its finest during the winter and early spring. From a conservation perspective, monkfish should be chosen carefully; look for fish caught in the North Sea or those with MSC certification. Because it is a slow-growing species, supporting well-managed fisheries is key to ensuring its long-term sustainability and the health of the deep-sea ecosystems where it resides.
Per 100 g
Figures are estimates per 100 g from reference data and may differ from the product you use. Always check the packaging for accurate nutrition and allergen information. Not a substitute for professional dietary advice.
