Galician black monkfish | Tender meat, boneless, and full of Atlantic flavor. The black monkfish is the chef's fish: with few bones, tender meat, and a mild yet marine flavor perfect for both simple preparations and haute cuisine. The head, which we send chopped, is a gem for broths and fumets. Vacuum packed and shipped within 24 hours.
How to cook Galician black monkfish: Baked with shrimp and potatoes in green sauce is the most popular dish in Galicia. The fillets grilled with an American sauce made from the head itself are spectacular. The chopped head is the perfect base for a seafood soup or an exceptional fumet.
Storage: Keep between 0 and 4°C. Vacuum packed. Consume within 24-48 hours. Suitable for freezing.
Origin: Galician inshore fishing · FAO Zone 27 · Vacuum packed · Lophius budegassa
SEUR Frío delivers temperature-controlled shipping (between 2°C and 8°C) for fresh produce, with real-time traceability thanks to IoT technology. We deliver before 1:30 PM in the Iberian Peninsula, the next day, and to the Balearic Islands. We have innovative infrastructure and extensive coverage, guaranteeing the highest quality and security for your shipments.
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