Fishes | Monkfish, fillets, monkfish liver... | Le Delas
Tide | Fishes | Monkfish, monkfish fillets, monkfish liver...
This fish is bought at the Roscoff auction. Fished at the filleyeur, the flesh remains intact and retains its high quality. This fish has the advantage of being able to hold certain cooking times remarkably well. Non-rubbery, it does not render juice or water. Its flesh is pearly. It can for example be pricked with chorizo without the flesh falling apart.