Monkfish - Fresh, Wild, USA
The primitive looking Monkfish, with its huge, gaping mouth and spines, is deceptively delicious! Many compare it to Lobster, the tail yielding a dense, firm and boneless meat, with a mild, sweet taste.
Region & Fishery
The Monkfish gets its name from the cowl-like appearance of its head.
Monkfish is extremely versatile, so feel free to bake, roast and grill it. Also try it in chowders and stews, as you would Lobster. Its lean flesh does tend to dry out, so don’t overcook it.
Monkfish may be ugly, but it’s a beautiful source of Niacin, Vitamin B6, Vitamin B12 and Potassium, and a very good source of protein, Phosphorus and Selenium.
FFM Seafood Cooking Methods - Grilling
FFM Seafood Cooking Methods - Pan Searing
FFM Seafood Cooking Methods - Pan Roasting
FFM Seafood Cooking Methods - Poaching
|Amount||Percent Daily Value|
|Total Carbohydrate (g)||0||0%|
|Percent Daily Value|
Info Source Self.com