A pearly white flesh fish with a firm texture that holds together well when cooked, it has similar characteristics and flavour to Rock Lobster and is suitable for most cooking methods.

Monkfish is found in coastal waters all over New Zealand. They are most plentiful around the South Island and on the Chatham Rise at depths between 50-500 meters. They bury themselves in soft sediment and prey on passing fish and crustaceans.

Snap frozen to lock in freshness.