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Monkfish, smoked potato and a sauce of buttermilk and sambai

Monkfish, smoked potato and a sauce of buttermilk and sambai.

The monkfish is a monstrous, prehistoric appearance. This fish has a large head with an impressive row of very sharp teeth. Monkfish is a firm fish with a neutral taste experience. The color of the fillet is cream/whitish. When the skin is removed, a reddish/bluish membrane remains on the fillet. Remove this membrane so that a nice white fillet remains. The monkfish lays its eggs from April to May. The best period to use this fish is therefore in the fall. If you obtain the monkfish with the head, do not throw the head away. The head of this fish contains a couple of large tasty cheeks. The monkfish also has a delicious liver.

Breed or gameWild

Temperature flowFresh

Minimum storage temperature0 ºC

Maximum storage temperature7 ºC

Preperation adviceMaak dit product door en door gaar om schadelijke bacteriën uit te schakelen of bij rauwe consumptie eerst minimaal 24 uur invriezen bij een temperatuur van ten hoogste -20°C

Capture areaNOORDOOSTELIJKE DEEL ATLANTISCHE OCEAAN

Latin nameLOPHIUS PISCATORIUS

FishWith

Monkfish Fillet Trimming

Description

Specifications fish

Storage

Preparation

Fish

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