Monkfish, also known as a “goosefish”, with its large head and mouth, is a flavoursome fish, and its firm and lean meat is highly valued by chefs. Every part of a monkfish can be used in cooking. The head, for example, is used to prepare delicious soups and chowders, and the tail is prepared in […]

El rape, también llamado “pez sapo” por el gran tamaño de su cabeza y boca, es un pescado de carne sabrosísima, tersa y poco grasa, por lo que es muy valorado por los chefs. Y es que del rape se aprovecha todo. La cabeza, por ejemplo, suele utilizarse para preparar exquisitos caldos y sopas de […]