- Straight from clear, local waters, these monkfish are sweet and buttery, with a flakeless, shellfish-like texture and only a single central bone (which we've removed). We think it tastes a lot like lobster tail, without the high sticker price. Monkfish has lots of body and almost no fat. It takes longer to cook than other fish, and stews beautifully — long-simmering renders it soft and moist.Origin
For best results, rinse under cold running water and pat dry before preparing according to your favorite method. Usage ListStock, Deep-fry, Braise, Sauté, Grill, Roast, Ceviche, Steam, Stew, Smoke, Poach
Local Wild Monkfish Fillet
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