Other Names: Goosefish, American angler

 

Monkfish has 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.

 

Culinary Composition

  • Flavor: Sweet
  • Texture: Firm
  • Oil: High

 

Cooking Methods

  • Bake
  • Broil
  • Fry
  • Grill
  • Poach
  • Saute

Fresh Monkfish

Cut
  • Wild-caught from USA

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