From Arcachon, St Jean de Luz, La Rochelle or St Gilles Croix de vie fish auction, the monkfish is recognizable by its wide and thorny head and its brown skin absent of scales. Its meat is considered a delicacy. Its fillet, taken from the tail, is skinless and flank off, rich in vitamins and minerals.
Cryogenic Freeze directly after the fishing session to preserve the highest quality of a fresh fished product.
Trawl in Bay of Biscay / Pêche au chalut dans le Golfe du Gascogne.