Monkfish

Lophius Litulon
Presentation: H+G/Fillets, Skin on/off, Tail IQF/Interleaved
Packaging: Retailer pack, Vacuum pack, I.W.P. or bulk
Season: Nov-Apr / Jun-Sep
Glazing: 0-30%
Additives: Chemical-free or according to EU standards
Size: H+G: 150/200, 200/300, 300/500, 500g up (g/pc) Fillets: 40/60, 60/100, 100/150, 150/200, 200g up

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Monkfish

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Monkfish has a  huge head and mouth, and its meaty white flesh. It frequently appears in French and European cuisine. Monkfish is a deep seawater fish mainly catch in the East China sea. Only his tail is edible. We usually process it into tails or fillets.

The catching season is from the beginning of November to the end of April.

We are mainly exporting this fish to France, Belgium, Netherland, Portugal, Italy, and Spain.

Market price

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Monkfish

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