Rapito is a fish from the north-eastern Atlantic, captured through extractive fishing methods. Also known as Black Monkfish, this fish is smaller than its counterpart, the White Monkfish, usually ranging from 20 to 40 cm in length and weighing between 1.5 to 2 kg. Its distinctive black belly and smaller size set it apart, and it is highly valued for its tenderness. Suitable for roasting, it is presented whole and ready for various culinary preparations. The rapito is vacuum sealed to maintain its freshness. It contains fish and may have traces of shellfish. Nutritionally, it provides 200 kcal per 100 g, with 12 g of fat and 2.77 g of saturated fats.