The monkfish (also known as angler or devilfish) belongs to the angler fish family and is common in nearly all temperate and tropical seas. The monkfish has three long filaments sprouting from the middle of the head; these are the detached and modified three first spines of the anterior dorsal fin which attract prey fish. Its firm, white meat is full of flavour and completely without bones. The monkfish fillet is ideal for frying, grilling and steaming. NORDSEE offers the cheeks of the monkfish which are wonderful for ragouts or skewering and grilling.

Tuna fish are native to all the world seas. They are well known for being fast swimmers and successful hunters. The dark red to brownish meat is practically bone-free and is ideal for frying or grilling. NORDSEE offers predominantly white tuna (albacore), yellowfin tuna and bonitos (skipjack). The heavily fished red tuna is protected by law and is therefore not available at NORDSEE.

Plaice, like halibut, lemon sole, Dover sole and turbot, belong to the flatfish family and live on the ocean bed. Their white meat is most suitable for frying and is tastiest from May to July.