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with giblets removed and packaged alongside
and also make its flesh quite a bit firmer than fresh fish
crisp crackling is the icing on the cake
made the traditional way by cooking lobster meat with a creamy white wine sauce
30 year old vines producing smoky lime aromas and flavours
Whole Monkfish Tail (Bone In) Landed in Brixham with giblets removed and packagedThe perfect centrepiece for your celebratory table, this Monkfish Tail is sure to impress. The subtle, delicious flavour will deepen during cooking thanks to the central bone, which will also help to keep the fish in one piece.
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