Mackerel fished on the coasts of Brittany combine delight tastes and healthy benefits. Rich in omega3, it is best enjoyed grilled or cooked in the oven with a tomato or apple cider sauce.
Palourdes bretonnes à déguster fraîches avec une goutte de citron ou cuisinées au four.
Spider crab (Maia squinado) is highly sought after by seafood lovers for its very fine and succulent flesh. In Brittany, it is often more appreciated than the crab.
A poeler à volonté avec vos poissons et vos viandes : Goûtez vite au plaisir des Haricots de mer des Algues Gastronomes !
Open your oysters with ease thanks to this wooden oyster opener, it can help you open your oysters easily and safely.
100% French manufacturing
33,08 €
(82,70 € / kg)
Remove the skin, sides and center ridge and you get the best of monkfish: monkfish filets
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Monkfish (Lophius piscatorius) or angler fish is usually found on the coast of Brittany. Rather flat, this fish is recognizable by the wide and thorny head. The skin is brownish and without scale. Angler fishes live motionless, buried in the sea bed where they feed on gobies, on squids, on crabs or on dabs.
Monkfish is also one of the thinest fishes (0,79 % of lipids), it is equivalent to the sole, the hake or even the cod. Thus this fish is ideal for diet plans.
Monkfish tail contains numerous vitamins (in particular group B) and minerals (phosphor, magnesium, iodine, iron ...). All these properties make it a food of choice, as well for its flavor as for its postive impact on the body.
Nutritional Values (100g)
Tasting
Monkfish tail is easy to prepare because it does not have any fish bones, only a thick spince that is very easy to remove.
However, the monkfish tail reduces in size when cooked, so as a main course, you would need at least 1kg for 2 to 3 people.
This thin and firm flesh can be cooked the same way as meat :
- Fried : in a friing pan with a bit of butter or olive oil
- Grilled : As a brochette with herbes, or even wrapped in bacon
- In a sauce : sauce américaine, aux échalottes...
- Roasted : In the oven covered in oil or cooking wine
Traditional recipies are also very popular, such as the Monkfish a l'Armoricaine or the Monkfish a l'American, but also the more exotic recipes such as curry Monkfish !
Recipe ideas :
Diable des mers sur lames des ténèbres
Curry de Lotte au lait de coco et aux poivrons
Bouillabaisse rapide de Marseille
Filets de lotte à l’aïoli safrané
Rouleau de lotte fumé, risotto au parmesan et son flan aux légumes
Saumonette au massalé, curcuma et lait de coco par Corinne
Marmite de lotte au curry vert par Eléonore
Rôti de lotte au jambon de Bayonne et au piment d’Espelette par Annie
Choucroute de la mer par Annie
Navarin de la mer et sauce chablis par Célia
Joue de Lotte farcie au jambon de pays, sur un lit de pomme et figue
Fishing zone : Fished in Atlantic North-East. FAO 27-7
Fishing Method : Trawl net or Nets, gill or Line
4.9 /5
Based on 48 customer reviews
Béatrice Marie A. published the 28/02/2023 following an order made on 20/02/2023
excellent
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TRES BIEN PREPARE
Lilia L. published the 03/08/2022 following an order made on 27/07/2022
EXCELENTE!!!! un gout a la fois présente et raffiné
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Conforme a mon attente
Jean P. published the 29/11/2021 following an order made on 12/11/2021
Pas encore goûté.
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très beau produit que je commande depuis plusieurs années
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super
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a voir pas encore cuisiner
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Anonymous A. published the 14/11/2020 following an order made on 05/11/2020
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Anonymous A. published the 26/10/2020 following an order made on 12/10/2020
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Anonymous A. published the 25/10/2020 following an order made on 10/10/2020
Très bien
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