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CHEF-QUALITY SEAFOOD DELIVERED TO YOUR DOOR NATIONWIDE — FREE SHIPPING STARTING AT ORDERS $99+

Monkfish is a sturdy fish that doesn't flake like other species when cooked — so it can stand up to any number of preparations and flavors. Try it pan-roasted with brown butter and a lemon-caper sauce, or high-heat roasted with olives and aromatics.

Once bone-in monkfish is fully cooked, the meat will pull away from the central bone easily with a spoon or table knife. It's perfect for a family-style preparation that you can serve at the table. 

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.

This recipe is from our head fishmonger Max Harvey, a chef in a past life who worked for years with legendary Boston Chef Jasper White. Monkfish usually swims into markets...
  • Max Harvey

Wild and trawl-caught in the Gulf of Maine. US domestic fisheries are highly regulated for the sustainability of wild fish populations.

Monkfish Tails

You’ve probably heard monkfish called “poor man’s lobster.” The nickname is a nod to monk’s rich, meaty texture and slightly sweet flavor.  

With its huge head and rows of sharp teeth, monkfish looks a fright, but it sure tastes good. This predator species, also known as the sea devil, lives close to the ocean floor and is most often caught by the groundfish fleet in the Northeast.

Sold in 1 lb packs of one or two bone-in tails, vacuum-packed and super-frozen

Origin: USA (Gulf of Maine, wild)

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