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Monkfish Fillet, Skinless, 280-300gm/pc
Monkfish are typically fished in the Northwest Atlantic Ocean.
Monkfish is known for its tight, meaty white flesh that is often compared to lobster meat.
It’s not only similar to lobster in texture, but also in flavor. It has a mild, sweet flavor without a trace of fishiness.
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Product images are for illustrative purposes only.
Actual products may be differ in size due to cutting.
Monkfish is an enormous bottom dwelling fish that’s known for its large head and mouth filled with spiny teeth.
Monkfish tail meat is commonly used in French cuisine, and other parts of the fish are consumed in different regions of the world.
(For example, its liver is sometimes used in Japanese hand rolls and its liver and cheeks are pan-fried in certain Spanish dishes.)
Monkfish texture is similar to lobster’s, making it excellent for grilling, skewing, steaming or even wrapping in ham.
Monkfish are known as the “poor man’s lobster,” with a similar texture, look, and flavor to its fellow bottom-dweller.
The fish has a meaty texture, a mild, sweet flavor, and is often used in fine dining and French cooking.
- Weight includes bones
- Weight indicated is the minimum what you will receive
How To Defrost Monkfish Tail
To safely thaw frozen fish, place the fish in the refrigerator overnight so it can thaw out gradually. This is the best way to preserve the fish’s flavor and texture.
How do I prep monkfish?
If you’ve purchased an entire tail, you’ll need to take the following steps to prep it.
- Remove the skin. It is edible, but unlike salmon skin that cooks into a thin crispy layer, monkfish skin is tough and hard to chew. Simply grasp onto the skin and pull it straight back to remove it.
- Trim off the tail and fins with scissors.
- Remove the membrane. Peel off the thin membrane encasing the monkfish by grasping onto one end and pulling straight back. At this point, you can roast the entire tail on the bone, which will make for very juicy meat.
- Cut the tail into two fillets. Or run your fillet knife down each side of the spine and cut off each fillet. Save the bone to make some fish stock!
If you’ve purchased monkfish fillets, all this work should be done for you. There are no pin bones in the tail, so all you have to do is get cooking.
How do I cook monkfish?
This versatile fish can be prepared using almost any cooking method, including pan-frying, grilling, baking and poaching in soups and stews.
Its lean flesh tends to dry out if overcooked, so make sure you’re mindful of this.
Test for doneness by inserting a paring knife into the monkfish flesh; if the blade comes out warm to the touch, the monkfish is done cooking.
When the monkfish is cooked through, the flesh appears white.