FISH IN SEASON FOR May/June MONKFISH

Monkfish is a lean, firm and satisfying fish with a mild flavour and a very meaty flesh.

It has no bones.

The flesh of its tail is the tastiest and most popular; monk cheeks are also popular in some countries.

Like most fish, monkfish is an excellent source of vitamin D and very rich in selenium.

It is also high in omega-3 acids.

Monkfish is very versatile fish to prepare and is excellent grilled, baked, pan-fried or barbecued (on skewer for example).

Events

22nd of March 2011

John Whittle participated in the Forum for the Students studying the Diploma in restaurant Management Programme at WIT(Waterford Institute of Technology).

click on the picture for a larger view.