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 amongst 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 4 Lbs, Net. Wild Caught. US.
If you are wondering what the best practices are for the storage of fresh & frozen seafood check out our blog article on the subject by clicking here.
Check out our link below which explains how to fillet a Monkfish Tail. This step by step guide has been provided by award-winning food writer, cookbook author, photographer, and cooking teacher James Peterson.