Monkfish

$19.99/lb

monkfish on iceOrigin: Atlantic

Monkfish have a mild taste and texture similar to lobster to the extent that they are sometimes called “the poor man’s lobster.” Fishermen tend to remove monkfish tail meat and livers to sell, discarding the rest. Monkfish is sold fresh whole, in skinless tail fillets, and whole skin-on tail fillets as well as frozen skinless tail fillets and whole skin-on tails. The tail meat is dense, boneless, firm and should have flesh that’s off-white to pale gray when raw. Avoid tails that are discolored at the edges and headless monkfish that have dried up blood, indicating it’s begun to age.

-Fishchoice.com

Category:

Description

201001-xl-roast-monkfish-in-sake-broth

Monkfish have a mild taste and texture similar to lobster to the extent that they are sometimes called “the poor man’s lobster.” Fishermen tend to remove monkfish tail meat and livers to sell, discarding the rest. Monkfish is sold fresh whole, in skinless tail fillets, and whole skin-on tail fillets as well as frozen skinless tail fillets and whole skin-on tails. The tail meat is dense, boneless, firm and should have flesh that’s off-white to pale gray when raw. Avoid tails that are discolored at the edges and headless monkfish that have dried up blood, indicating it’s begun to age.

-Fishchoice.com