A square 110g box of HEVVA! Cornish Monkfish with Aleppo, featuring a vintage-style illustration of a fisherman in a blue hood on a beige background with green and dark blue text.

Hevva Cornish Monfish with Aleppo, 110g

$8.02
$8.02 $11.97
Skip to product information
A square 110g box of HEVVA! Cornish Monkfish with Aleppo, featuring a vintage-style illustration of a fisherman in a blue hood on a beige background with green and dark blue text.
  • A square 110g box of HEVVA! Cornish Monkfish with Aleppo, featuring a vintage-style illustration of a fisherman in a blue hood on a beige background with green and dark blue text.
  • A square 110g box of HEVVA! Cornish Monkfish with Aleppo, featuring a vintage-style illustration of a fisherman in a blue hood on a beige background with green and dark blue text.
Hevva Cornish Monfish with Aleppo, 110g

Hevva Cornish Monfish with Aleppo, 110g

$8.02
$8.02 $11.97

Hevva Cornish Monkfish with Aleppo is a tin of monkfish landed at Newlyn and hand-processed by Hevva at Norton Barton Artisan Village in Bude - the same North Cornwall food hub behind our Fionagh's Crackers range. The brand takes its name from the shout a Cornish lookout once gave when a shoal of pilchards was spotted heading for shore, and it's built on the same idea: good fish, properly caught, canned close to where it lands. This monkfish is pan-fried in a garam masala crust, packed with coconut oil, a touch of agave and Aleppo chilli, and finished with a note of lime.

Open it straight onto a plate with good bread and butter for the simplest of lunches, or flake it through warm rice or a bowl of dressed greens for something more substantial. The garam masala crust and Aleppo chilli give it enough character to hold its own in a salad, and the oil in the tin is worth spooning over too - it's carrying most of the spice and flavour.

Why we love it:

  • Canned by Hevva at Norton Barton Artisan Village in Bude - the same food hub behind our Fionagh's Crackers range
  • Monkfish landed at Newlyn and hand-processed, with a genuine pan-fried garam masala crust rather than a plain fill
  • Part of a wider push to make good tinned fish the norm again, using sustainably caught British species
  • A more interesting alternative to standard tinned fish - warm spice, gentle heat from Aleppo chilli, and a lift of lime
  • Ready to eat straight from the tin, so it's as useful for a fast lunch as it is for cooking with

How to use:

  • Eat straight from the tin with sourdough or crackers and a squeeze of lime for the simplest lunch
  • Flake through 100g of warm cooked rice or bulgur with a handful of coriander and sliced spring onion for a quick spiced fish bowl
  • Fold through a green salad or slaw, using the oil from the tin as the dressing rather than pouring it away

More information:

  • Hevva, small-batch tinned seafood canned at Norton Barton Artisan Village, Bude, Cornwall
  • 110g tin
  • Store in a cool, dry place before opening; once opened, keep any leftovers in the fridge and use within a day
  • Allergens: FISH
  • Ingredients: Monkfish (73%), rapeseed oil, coconut oil (4.6%), agave syrup, garam masala (0.9%), salt, Aleppo chilli (0.5%), brown sugar, lime oil (0.1%), coriander leaf, black pepper

You may also like