Monkfish is the wild-harvested fish,we have certain amount of market share in the E.U market.

  • Latin name: Lophius litulon
  • Origin: China
  • Glazing and Package: As client's requirement
  • Presentation: WG, Chunk, Tail skin on, Tail skinless, Tail portion, Tail fillet, Cube
  • Product Detail

    Product Tags

    Item Description Pack Size
    Monkfish WG Gutted IQF | IWP 1-2kg | 2-3kg | 3-5kg
    Monkfish Chunk Gutted | Skin on | Bone in IQF 50-80g | 80-100g
    Monkfish Tail Skinless | Bone in IQF | IVP 80-150g | 150-200g | 200-300g | 300-500g | 500-700g | 700-1000g | 1000-1500g
    Monkfish Tail Portion Skinless | Bone in IQF | IVP 30-50g
    Monkfish Tail Fillet Skinless | Boneless IQF | IVP 50-80g | 80-100g | 100-200g | 200-400g
    Monkfish Cube Skinless | Boneless IQF 1*1cm | 1.5*1.5cm | 2*2cm


    Mahimahi is commonly known as Dolphinfish and dorado,The name mahi-mahi comes from the Hawaiian language and means "very strong",In parts of the Pacific and along the English-speaking coast of South Africa, the mahi-mahi is commonly referred to by its name in Spanish, dorado. In the Mediterranean island of Malta, the mahi-mahi is referred to as the is one of two members of the family Coryphaenidae, the other being the pompano dolphinfish. These fish are most commonly found in the waters around the Gulf of Mexico, Costa Rica, Hawaii and Indian Ocean.


    The main forms for this item are fillet,portion and whole round,this product is very popular in US and EU markets.Mahimahi has a sweet, mildly pronounced flavor similar to swordfish. The lean meat is fairly firm in texture, though not steak-like, and it has large, moist flakes.Darker portions of meat can be trimmed away for milder flavor. The raw flesh is pinkish to grayish-white, though dark along the lateral line. Cooked, the meat becomes off-white. Mahi performs well on the grill. Though it is not an oily fish, the meat remains nicely moist and can hold up even to blackening. Mahi has a thick skin that should be removed before cooking.

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