PZ 198, the 'Aaltje Adriaantje'.<br />
Gutting monkfish.<br />
<br />
Now considered a 'luxury' seafood, monkfish has become feted and expensive, being served on upmarket restaurant menus. Although it was not always so popular and was once described as &lsquo;lobster for the poor&rsquo;, even being banned<br />
in some French markets, due to its unsightly appearance.<br />
<br />
<br />
These boats are out for seven days at a time in all weathers and the nets are hauled up every three hours around the clock. The crew consists of five self-employed fishermen who share the profits of the catch.