Caught in the deep cold waters of New England, this remarkably ugly fish uses its antennae to lure smaller fish into its massive mouth full of sharp teeth. But with the Monkfish, the head is usually discarded as all its meat resides in its tail. The very firm flesh is lean, and similar in texture to lobster and scallops once cooked (hence the nickname “poor man’s lobster”). Mild in taste once prepared, Monkfish takes on the flavor of herbs or marinades very well and 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.