Monktail – Frz.
$28.00 ($7.00 / lb) - Appr. 4 lb(s)
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 fillet is now becoming a popular choice among American chefs and seafood lovers.
Monkfish is mild in taste once prepared and takes on the flavor of herbs or marinades very 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.
Boneless fillets are approximately 4lbs, wild caught in the United States. Frozen.
If you are wondering what the best practices are for storing frozen seafood, check out this blog article on the subject by clicking here.
Check out this link which explains how to fillet a Monkfish tail.
For best practice, thaw in the fridge for 1 day prior to cooking.