$20.00 ($10.00 / lb) - Appr. 2 lb(s)
Available as boneless approx. 2 pounds of fillet. Frozen.
Caught in the deep, cold waters of New England, the monkfish can be recognized by its unusually large head and mouth. Because of its tight, meaty white flesh, monktail fillet is often compared to lobster meat. Commonplace in French cuisine, monkfish has becoming a popular choice among American chefs and seafood lovers.
Monkfish has a mild taste once prepared and absorbs the flavor of herbs and marinades considerably well. Regarding preparation, the fish can be cut into medallions and fried in the pan, baked, steamed, braised or put into stews and soups. We remove the tail bone and bothersome membrane here for you.
Check out this link which explains how to fillet a monkfish tail.