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removing the meat from the bone
and also make its flesh quite a bit firmer than fresh fish
crisp crackling is the icing on the cake
30 year old vines producing smoky lime aromas and flavours
a white drip-effect edge and oversized silver sprinkles
Whole Monkfish Tail (Bone In) Landed in Brixham removing the meat from theThe 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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