Monkfish

The sinister-looking monkfish has a huge head and fearsome jaws, but behind those is a sublime tail with no bones, firm flesh and a sweet and succulent taste. Monkfish is found all around our coasts and as things go, it's pretty sustainable. We always buy large tails, which give super-size steaks to serve as they come or to cut into chunky pieces for a fish stew or curry. Monkfish cheeks cut from those huge heads are a classy alternative to scampi, and monkfish liver is a gourmet's delight.