STORAGE INSTRUCTION: CHILL at 0°C - 18°C. Consume within 14 DAYS.
To freeze; place the fish straight in the freezer upon delivery - remember that oily fish does not freeze as well as white fish, so be sure to consume within 2 months.
TIP: Write the date on the packaging before freezing.
Do not re-freeze your fish after defrosting.
*INSTANT QUICK FREEZE (IQF)*
Monkfish flesh is delicate, succulent, and tastes slightly sweet, producing a medium flake once cooked. It is more flavourful than most other white fish because of its higher fat content but is still relatively mild-tasting. Hoki is high in Omega 3 fatty acids and rich in protein, making it a good dietary choice.
