From the meaty texture to the intense flavour, itās easy to understand why monkfish is so popular. If youāre a big fan too, you might buy it in bulk but how do you then store it?
Can You Freeze Monkfish?
Yes, you can freeze monkfish for up to 8 months. Wrap it in a layer of baking paper quite loosely and then in a layer of cling film. Seal the film, and place the monkfish in the centre of the freezer.
Do Does Monkfish freeze well? Yes
Can you refreeze Monkfish? No
How to Freeze Monkfish
Freezing monkfish isnāt too simple, especially when you consider that you really want to keep it at the best texture possible. To get great results, follow our instructions:
- Wrap in Baking Paper: Wrapping the monkfish in the first layer is very simple. The only instruction to remember is to keep the layer of baking paper reasonably loose, though close enough that the fish wonāt slide out.
- Wrap in Cling Film: Wrap the baking paper in a relatively tight layer of cling film. You must ensure that the cling film forms an effective barrier against moisture.
- Label: Labelling the fish with the correct date is a good idea so it doesn’t sit in the freezer for months and months.
- Freeze: Place the fish in the centre of the freezer and keep it as far away from the frost front that approaches, from the walls of the freezer, as possible.
3 Tips for Freezing Monkfish
Now you know how to freeze it, we’ve got our 3 top tips which we strongly recommend following when freezing monkfish to have the best results:
Double Wrap!
Double wrapping will greatly reduce the chances that the food will get freezer burn. The reason for this is that this method of wrapping up food will ensure that ice crystals and frost form between the film and the paper.
Freeze at the Centre of the Freezer
Placing the fish in the centre of the freezer sets you up for success. The reason for this is that the fish will be sat away from the frost front, allowing it to freeze without immediately succumbing to freezer burn.Ā
Marinade During Thawing
While the fish is thawing in your fridge, you can place it in a marinade. This will allow you to get a head start on marinating the food that youāre cooking. This is a great idea when thawing any fish or meat, especially in the lead-up to a barbecue.
How Long Can You Freeze Monkfish?
You can freeze monkfish for 6 to 8 months without worrying about the texture and flavour over time – quite a bit longer than many other foods!
Even after that time, the fish will still be safe to eat, but the texture may have decreased through the impacts of freezer burn. It may dry out and no longer have that meaty texture you’re after.
Unfortunately, monkfish will only last for 2 to 3 days in the fridge once opened. Once cooked, it will last for around 4 days at most.
How Do You Defrost Monkfish?
The easiest way to defrost monkfish is to leave it on a plate at room temperature for two to three hours.
Alternatively, you could keep it in the fridge overnight, allowing the fish to thaw without ever being stored at an unsafe temperature.
Can You Refreeze Monkfish?
No, you cannot refreeze monkfish. As a rule, we always say that you shouldnāt refreeze fish.
This is why itās wise to pre-portion the monkfish, as that will allow you only to thaw as much as you need rather than throw some out.
Does Monkfish Freeze Well?
Yes, monkfish does freeze well.
Monkfish is a very dense, meaty type of fish, which means that it lends itself to being frozen without losing texture over time. The one thing you need to do is double-wrap it. This is one of the best ways to protect it in the freezer.
Related FAQs
If youāve still got questions about freezing monkfish or monkfish in general, then these may help:
Yes, most parts of a monkfish can be frozen, including the cheeks. Wrap each cheek loosely in baking paper followed by a tighter layer of cling and then pop them into the freezer.
Monkfish curry can be frozen for around 3 months once cooled in Tupperware containers. If you have used dairy in the curry, you may find this splits a little once thawed but it should fix itself once it was reheated. 
