20 KG Block Whole Frozen
November through February
April through June
2-6 KG Whole Gutted
Shore Side Air Blast
Also Known As
Goosefish, Monktails, Angler, Fishing frog, Allmouth, Molligut, Abbot,
Monkfish are mainly harvested for their tail meat and livers. The tail meat is firm, dense, and boneless and has a mild, slightly sweet taste. The meat isn’t flaky & has a texture similar to scallop or lobster meat.
Raw monkfish is off-white to pale gray, covered with a
blue-gray membrane, which should be removed before cooking. If left on, the membrane will shrink and make the meat tough and unpalatable. Cooked monkfish is white.
Monkfish is low in sodium and is a good source of niacin, vitamins B6 and B12, and potassium and a very good source of protein, phosphorus, and selenium.