Monkfish are a variety of bottom-dwellers that are highly valued in the seafood world due to their lean and especially firm meat. Although large in size, only the tail meat of the fish is edible, usually found skinned and filleted. Taste is similar to lobster and has little to no flake with mild and sweet flavors. A highly versatile fish with recommended preparations such as grilling, poaching, roasting, baking, and sautéing.
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