Monkfish Tail

Monkfish, also known as anglerfish, is a popular fish species found in the North Atlantic Ocean and the Mediterranean Sea. The tail section of the monkfish is the most commonly consumed part and is highly sought after by chefs for its unique taste and versatility in the kitchen. Monkfish Tail is a meaty and firm fish with a distinctive appearance. It has a broad and flattened head with a large mouth full of sharp teeth, which it uses to catch its prey. The tail section of the fish is thick and tapered, with a grayish-brown color and a tough membrane covering the flesh. Once this membrane is removed, the meat is white and firm with a mild, slightly sweet taste that is often compared to lobster or scallops. Monkfish has a meaty texture and is versatile in the kitchen, making it an excellent choice for many different types of dishes. 

Uses: 

Monkfish Tail is versatile in the kitchen and can be prepared in many different ways, including grilling, baking, roasting, or pan-frying. The meat is dense and holds up well to heat, making it an excellent choice for stews and soups. Monkfish Tail is also a popular ingredient in seafood curries, tacos, and skewers. Chefs often use Monkfish Tail as a substitute for lobster or other shellfish, as it has a similar taste and texture. 

Packing:

Available in different calibers and weight. 

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