No wonder it's so popular: the firm white flesh has a smooth, light meat texture rather like king scallops and is boneless apart from the spine.

The chewy layers of pale membrane surrounding the fillets must be removed before cooking otherwise they cause the fish to curl.

Culinary uses

Monkfish can be plainly roasted or wrapped in thinly sliced bacon to keep it moist while in the oven. Bacon is also good combined with this fish in kebabs, as is tandoori paste. It can also be barbecued and char-grilled, cooked in curries, or served raw in dishes such as carpaccio and ceviche.

Storage notes

Fresh fish should be eaten on the day of purchase. If it is necessary to cook it the next day, place on a tray, wrap the container in cling film and store overnight in the coldest part of the fridge.