The meat should be firm with no fishy smell to it. When purchasing the fillets, you’ll want to be sure that that pinkish membrane is removed and that the fillets have a pearl-white sheen to them with little to no bruise-like discolorations. Often caught, processed, and sold as fillets or medallions, it’s rare that you can buy the whole fish since only the tail and cheeks are viable eats. Monkfish are highly sought after for their clean, firm, and sweet meat that is often compared to lobster (but pricewise, it’s more than three times cheaper per lb!). What Does Monkfish Taste Like?ĭon’t let this terrifying description of the monkfish throw you off. This rod serves the dual purpose of detecting and attracting prey while the fish itself patiently waits, tensed and ready to move in a quick and explosive lunge, maw opening to reveal sharp teeth snapping in its large flat head at any meal that happens by. Near invisible, the only tell-tale sign of its presence is the long thin, antenna-like rod jutting out of the top of its head. Pan-Fried Monkfish Fillets – The Poor Man’s Lobsterįound in the bottom-most depths of the waters that span all the way from coastal Norway to the Northern Atlantic, the monkfish, a type of anglerfish, might seem a bit terrifying upon first glance as it uses its fins to crawl along the ocean floor and bury its mottled and spiked scaleless brown/black body in the sediment.Let Me Show You How Easy It Is To Pan-Fry Our Fillets:.
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