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Monkfish Loin

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. It can also be sliced into medallions for faster cooking, and given a quick coating of flour for a crispy, browned exterior. 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 New England waters. US domestic fisheries are highly regulated for the sustainability of wild fish populations.

Monkfish Loin

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. 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.

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 boneless loin, vacuum-packed and super-frozen

Origin: USA (wild)

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. It can also be sliced into medallions for faster cooking, and given a quick coating of flour for a crispy, browned exterior. 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 New England waters. US domestic fisheries are highly regulated for the sustainability of wild fish populations.

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