Monkfish cheeks
200g / 1 sachet

Monkfish cheeks - 1 sachet

Buying Guide
1 sachet / 200g / 10+ available
  • 101405
Product Information
  • Each pack contains 3-6 skinless monkfish cheeks
  • Dust with your favorite seasoning, and pan fry 
  • One pack will make the perfect portion for 2 starters

Each large monkfish produces two spectacular pieces of white meat from their cheeks. We take any skin and membrane off the monkfish cheeks to make them as ready to cook as possible. They are often overlooked, we don't know why! Each pack is 200g of the soft white flesh. Usually contain between three and six cheeks depending on the size. Just a personal preference, I like dusting them in tandoori spices and frying them with onions and garlic. 

How you've been enjoying our monkfish cheeks...

  • "Perfection. Had these in a fish curry"
  • "Best fish I've eaten for ages"
  • "Delicious simply pan fried in breadcrumbs"
Key Properties
View Glossary
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Buying Guide
Price per kilo £50.50/kg


Serving guide: 100g starter or 130-200g main

 66 Kcals/100g (low)

Best before: 24 months from freezing

See key properties on product page

Delivery Info

UK- dpd - Courier

Basket Charges
Over £50 FREE
Under £50 £6.50
Under £20 £8.90


  • Order by 12 noon for next day delivery
  • You choose the date
  • Delivery Monday to Sunday
  • No signature required 


Surcharge Type Charge
Saturday & Sunday +£3.50
1pm Delivery +5.00
Remote Postcodes* +£20.00

*We use Royal Mail Special Delivery, which costs £26.60. 

UK Royal Mail - Only tins & Jars

Service Charges Details
2nd class

from £3.20

2-4 day delivery

1st class

from £3.80

1-2 day delivery


Northern Ireland

We are not currently shipping to Northern Ireland 


We are not currently shipping internationally.

Frozen Stored frozen at -22C
Chilled Stored at 2-5C
Ambient Stored at room temperature


The area where the fish was caught or farmed


Wild or Farmed
 Wild  Fish that are caught from their natural habitat
 Organic  Organically farmed and certified by the soil association
 Farmed  Fish that have been bred on a commercial fish farm


Raw This product has not been cooked in any way
Cooked This product has been cooked, and is ready to eat
Cured This product has been smoked or otherwise preserved
Reheat This product has been prepared and only needs to be heated up to eat.


Catch Method
Hand pole & line Caught using the traditional fishing rod and line
Longline Caught using a long line that has baited hooks and floats attached along its length
Dived Hand caught using divers
Foraged Caught by foraging along the beach
Pots & Traps Caught using stationary pots or traps that are placed along the ocean floor.
Dredges Caught using a net with a heavy steel frame that is dragged along the ocean floor.
Gill netting Caught using a curtain of netting that hangs in the water using floats. Usually does not touch the ocean floor.
Seine net Caught using a ring of netting in the open ocean with floats at the top and pinched at the bottom.
Trawled Caught using a large fishing net dragged behind a fishing boat
Netted Caught using any of the types of netting
Monkfish Curry

Monkfish Curry

A quick and tasty homemade monkfish curry recipe.

Read More
Ever seen a monkfish cheek?
Source: The fish society