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ON SPECIAL — MAURITIUS RED DRUM (IF YOU LIKE STRIPED BASS, TRY THIS FISH)

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. 

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.

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

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

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)

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