RECENT CATCH INFO: Fish Landed @ Beaufort, NC
Catch method: bottom trawl
Much loved by our friends across the Atlantic Ocean, monkfish boast a mild, sweet flavor that has earned it the nickname “poor man’s lobster”. It certainly is one of the most dramatic looking fish we sell, popular with Chefs and retail customers alike for the meaty skinless, boneless tails – not its charming face.
It isn’t too often that the whole fish is available from most fishmongers, but we do try to make it available to our customers when the fish is in season during the winter and spring. The exceptionally large head, used to swallow prey whole, is usually discarded before it reaches the marketplace. Think twice about using the whole fish however, monkfish cheeks are exceptionally tender.
Prosciutto wrapped monkfish: