Similar in texture to monkfish, but more delicate, New Zealand stargazer takes well to baking, pan-searing and using in soups, chowders and curries where you want a fish that will hold its shape in cooking. In Korea, the fish is popular in a spicy braised dish called agujiim.
SAFE HANDLING— Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.