Monkfish are widespread in New Zealand coastal waters and abundant in the South Island at depths of 50 to 500 metres. They are mottled green with speckles, have a large bony head and no scales.
They have a firm texture and pearly white flesh that holds its shape when cooked. A very versatile fish that can be baked, barbequed, poached, steamed, fried or served in soup or chowder.
NZ: Stargazer, Giant Stargazer, BulldogAU: StargazerCA & FR: Rascasse Blanche de Nouvelle-ZélandeIT: Pesce Monaco
From the sea to your plate, we’re always looking for new ways to make the most of our beautiful New Zealand seafood. Check out some mouth-watering recipes from Sanford and Sons and try something new tonight!