Fishing area
FAO 47 FAO 61

Cape monkfish (Lophius vomerinus) and Chinese monkfish (Lophius litulon): caught with trawls off the South African coast and processed by hand on the boat itself, with skinless tails then being ultra-frozen. The format is perfect for slicing or for cooking whole. A deepwater fish, monkfish is noted for its firm white flesh and delicate flavour.