Monkfish are primarily harvested for their tail meat. The tail meat is firm in texture with a mildly sweet taste. The meat is not flaky and is most often compared to that of lobster and scallop, hence the nickname "Poor Man's Lobster". Delicious! The tailmeat sometimes gets through our processor with the pinkish-blue membrane still on it. Simply remove with a sharp knife before cooking.
The thick meaty fillet holds up great on the grill as well as in the frying pan. A classic favorite is to wrap the fillet in bacon and bake it, but then again, what isn't good wrapped in bacon?
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