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Heads or tails?
Magazine: April 2008
Monkfi sh, more usually called “coda di rospo” (toad’s tail, a fi sh) is a normal item on Italian restaurant menus, being rich and tasty. It is nearly always stewed or in cooked in soups. Despite the fact that it is much appreciated by chefs it is rarely purchased in fi shmongers maybe because of its rather off putting look could inspire apprehension in those who wish to try it for the fi rst time. In fact, not having the classic fi sh shape can lead to some doubts about which end to start from! Despite this, it is a fi sh that is easy to prepare and lends itself to lots of recipes. This “princess” of the sea is available all year round but the best period is in winter. The tasty, savoury fl eshes are perfect for compact chunks, ideal for who do not like bones and prefer hearty dishes. It is also a fi sh rich in protein and low in fats, suitable for most diets.
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