At Aussie Meat, we are proud to introduce our ocean catch of NZ Monkfish Boneless and Skinless Fillets. Monkfish has a firm, lean, bright-white flesh, and mildly sweet flavour that is often compared to lobster meat. It's commonly used in French cuisine, is extremely versatile fish, delicious in stews and soups.
Caught in New Zealand’s unspoilt marine wilderness, ocean-catch fish are free-range super fresh and extremely healthy for you.
Ocean catch is 100% natural, with no hormones or antibiotics.
Please take note that these fish fillets are supposed to be boneless but from time to time there may be small bones that were missed so take care in checking for bones during preparation, cooking or consumption.
New Zealand Talleys proudly takes the best New Zealand seafood to the world.
Tally's deep-sea fishing fleet processes their catch immediately before snap-freezing it for ultimate freshness and quality.
Out in New Zealand, there’s more ocean than there is land, and it’s full of wild, 100% natural seafood, great for eating. Fished from their natural habitat, New Zealand’s unspoilt marine wilderness, our wild-caught fish are free-range and super fresh!
Talley’s vertically integrated supply chain guarantees you a quality product because it manages everything from catch-through to distribution. They can tell you exactly when and where your seafood comes from, and how it got to you. They catch it, they process it and they distribute it — fresh and fast and we at Aussie Meat deliver it to you at your home or office.
Limited supplies weekly.
Recipes:
How To Prepare Monk Fish With Sweet Chilli, Spring Onion, Coriander And Lime Butter?
How To Prepare Monkfish And Bacon Kebabs With Minty Peas And Salsa Verde?
How To Prepare Seared Monkfish With Balsamic And Sun-Dried Tomatoes?
Seafood and Wine Pairing?
How to thaw meat and seafood safely?
Our butchers cut to order as accurately as possible but there may be a +/-10% variance. Our products are snap-frozen to maintain their texture and flavour and for ease of transport across Hong Kong.
When Butchering from the Primal Cut the individual steaks may vary in size and thickness to meet the weight specification.
Images are indicatives only. Storage recommendation: Chilled 0-4℃, Frozen -20℃.
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