Ingredient

monkfish

3 recipes

monkfish belongs to the great tradition of Mediterranean fish and is part of the Italian flavour heritage. Quality depends on freshness, origin and seasonality: locally sourced sea products have richer, more aromatic flesh than frozen ones. Italian cuisine showcases it through simple preparations that highlight the natural taste.

Use in cooking

In the kitchen, monkfish works wonderfully grilled, baked, stewed, fried, en papillote or raw if extremely fresh. It pairs beautifully with olive oil, parsley, garlic, lemon and white wine.

Preservation

Store monkfish in the fridge at 0-2°C, covered, and consume within 1-2 days. For longer storage, freeze within 24 hours of purchase.

Curiosity

monkfish has a long gastronomic history in Italian seaside cuisine, where every coastal region boasts traditional recipes passed down by generations of fishermen.