Monkfish is available year round. The tail is readily available; cheeks are also sold by some fishmongers. Sold fresh, the tail meat is usually skinned and filleted. In some countries monkfish ...

Blend to a purée. For the monkfish, preheat the oven to 190C/375F/Gas 5. Remove the cartilaginous bone from the monkfish tails but leave 5cm/2in attached to the flesh at the end of the tails.

As seafood prices keep climbing with no signs of slowing down, it might be time to start exploring underrated options to save ...