Fishes | Monkfish, fillets, monkfish liver... | Le Delas
Tide | Fishes | Monkfish, monkfish fillets, monkfish liver...
Monkfish liver (Lophius piscatorius) is a real delicacy for catering professionals. Often referred to as the "foie gras of the sea", it is highly sought after for its fine texture and delicate, creamy taste. Delas, your wholesaler in Rungis, has selected this product, weighing approximately 1 kg, for its exceptional quality. Like all the products from our seafood workshop, it is guaranteed to be as fresh as possible: monkfish liver is prepared on site on the day of delivery.
Professional culinary uses:
Monkfish liver is an ingredient of choice for gourmet menus. It can be pan-fried, cooked in a terrine or used to enrich a sauce. It goes perfectly with sweet and savoury flavours or light accompaniments that will highlight its unique flavour.
Storage and preparation advice:
This product is available to order with a 48-hour lead time. It must be stored in the refrigerator and consumed quickly. As freshness is guaranteed by preparation on the day of delivery, it is recommended that you use it as soon as you receive it to enjoy its quality to the full. The product can be frozen upon receipt.
This small boat monkfish caliber 1-2kg offers firm and tasty white flesh, particularly appreciated by catering professionals. Caught by small boats using traditional respectful methods, it guarantees optimal freshness and remarkable taste quality. Its dense texture and delicate flavor make it a noble fish perfectly suited to gastronomic preparations. Sold by weight, this monkfish selected with high standards by Le Delas ensures chefs an exceptional product available at Rungis and delivered throughout France.
Culinary uses:
Excellent in pan-fried or grilled medallions to reveal its firm texture. Ideal for bourrides, cotriade and fish soups. Perfectly suited to slow cooking in casserole or papillote preparations. Remarkable in finely sliced carpaccio or tartare for refined starters. Harmonizes with white butter sauces, Mediterranean herbs and seasonal vegetables.
Storage and preparation advice:
► Store in refrigerator between 0°C and 2°C on ice bed
► Consume quickly after reception for optimal freshness
► Carefully fillet while removing the membrane
► Clean thoroughly before cutting and cooking
► Avoid overcooking to preserve flesh tenderness
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.
Monkfish fillet (Lophius piscatorius) is a premium product, prized for its firm, delicate flesh. Its texture and subtle flavour make it an ingredient of choice for high-end dishes. This fillet is prepared in the Le Delas Tide workshop in Rungis on the day of dispatch for optimal freshness.
Professional culinary uses:
Monkfish fillet is extremely versatile in the kitchen. Its flesh lends itself to a variety of cooking methods, whether pan-fried, oven-roasted or cooked in a sauce. It goes very well with bacon or seasonal vegetables. This product is perfect for elegant dishes, fish skewers or seafood stews.
Storage and preparation advice:
Store in the refrigerator and consume quickly. Freshness is guaranteed as the product is prepared on the day of delivery, so it is best to use it as soon as possible after receipt to enjoy its quality to the full. As this is a fresh product, it can be frozen upon receipt for later use.
Monkfish cheeks (Lophius piscatorius) are a delicacy, highly prized by professionals for their firm, delicate flesh. They are considered one of the finest parts of the fish. Available in sizes of around 1kg, they are perfect for generous portions. Delas, your wholesaler in Rungis, has selected this product for its quality. Like all products from our seafood workshop, it is guaranteed to be fresh: the product is prepared on site on the day of delivery.
Professional culinary uses:
Monkfish cheeks are extremely versatile in the kitchen. Their flesh holds up perfectly when cooked, whether pan-fried, roasted in the oven or cooked in a sauce. They go very well with creamy sauces, bacon or seasonal vegetables. They are ideal for gourmet dishes, kebabs or seafood stews.
Storage and preparation tips:
As this is a fresh product, it must be stored in the refrigerator and consumed quickly. Freshness is guaranteed as it is prepared on the day of delivery, so it is recommended that you use it as soon as you receive it to enjoy its quality to the full. The product can be frozen upon receipt.
This monkfish (Lophius piscatorius), weighing between 500g and 1kg, is a fish with firm white flesh that is highly prized by catering professionals. Its firm yet delicate texture and subtle flavour make it an ingredient of choice for high-end dishes. Like all products from the Tide Le Delas Rungis workshop, its freshness is optimal: the fish is prepared on site on the day of your delivery.
Professional culinary uses:
Monkfish is very versatile in the kitchen. Its tail, which is the most commonly eaten part, can be roasted, pan-fried or baked. Firm yet tender, its flesh can be cooked like white meat as it holds up very well during cooking. Monkfish goes very well with creamy sauces, bacon or seasonal vegetables. It is perfect for elegant dishes, fish skewers or seafood stews.
Storage and preparation tips:
If stored in the refrigerator, it is recommended to consume it quickly. As freshness is guaranteed by preparation on the day of delivery, it is best to use it as soon as possible after receipt to enjoy its quality to the fullest. As this product is fresh, it can be frozen upon receipt for later use.
This monkfish (Lophius piscatorius), weighing over 4 kg, is a fish with firm white flesh that is highly prized by catering professionals. Its firm yet delicate texture and subtle flavour make it an ingredient of choice for high-end dishes. Like all products from the Le Delas Rungis Tide workshop, its freshness is optimal: the fish is prepared on site on the day of your delivery.
Professional culinary uses:
Monkfish is very versatile in the kitchen. Its tail, which is the most commonly eaten part, can be roasted, pan-fried or baked. Firm yet tender, its flesh can be cooked like white meat as it holds up very well during cooking. Monkfish goes very well with creamy sauces, bacon or seasonal vegetables. It is perfect for elegant dishes, fish skewers or seafood stews.
Storage and preparation tips:
If stored in the refrigerator, it is recommended to consume it quickly. As freshness is guaranteed by preparation on the day of delivery, it is best to use it as soon as possible after receipt to enjoy its quality to the fullest. As this product is fresh, it can be frozen upon receipt for later use.
This monkfish (Lophius piscatorius), weighing between 200 and 500g, is a fish with firm white flesh that is highly prized by catering professionals. Its firm yet delicate texture and subtle flavour make it an ingredient of choice for high-end dishes. Like all products from the Tide Le Delas Rungis workshop, its freshness is optimal: the fish is prepared on site on the day of your delivery.
Professional culinary uses:
Monkfish is extremely versatile in the kitchen. Its tail, which is the most commonly eaten part, can be roasted, pan-fried or baked. Firm yet tender, its flesh can be cooked like white meat as it holds up very well during cooking. Monkfish goes very well with creamy sauces, bacon or seasonal vegetables. It is perfect for elegant dishes, fish skewers or seafood stews.
Storage and preparation tips:
If stored in the refrigerator, it is recommended to consume it quickly. As freshness is guaranteed by preparation on the day of delivery, it is best to use it as soon as possible after receipt to enjoy its quality to the fullest. As this product is fresh, it can be frozen upon receipt for later use.