If you fried monkfish, make sure to wait until each side is cooked well before flipping. Monkfish’s lean meat absorbs flavor really well, so rubbing spices, herbs, and other marinades would be a perfect way to enhance its flavor. Since it’s mildly sweet and doesn’t have a fishy taste, a simple dish of grilled monkfish drizzled with lemon juice and olive oil can already produce so much flavor. You can enjoy this seafood in various ways. And because its meat absorbs marinades and sauces well, any monkfish dish that you cook at home is sure to be a flavorful one! You can have it baked, fried, grilled, poached, and even sauteed. Monkfish can be considered a chef’s favorite because there are tons of ways to enjoy this delicious seafood. READ ALSO: The Debate Between Fish And Meat – Is Fish Meat? How to Cook Monkfish This explains why it’s such a popular choice of fish in various parts of the world. No wonder why this fish is also known as the “poor man’s lobster”.Īside from its appetizing taste, it is also considered one of the healthiest lean fishes. Rather, its meat has a delicately sweet and clean taste that is similar to lobster meat. But the best part about it is that it rarely tastes fishy. The monkfish’s meat is generally white or light pink in color and has a thick and dense texture. It’s often compared to lobster meat for its sweet flavor and dense texture. In Asia, however, the whole fish (including the liver!) is actually a favorite delicacy. In fact, monkfish’s tails are usually served and eaten in America. Yet, this fish does not swim but uses its fins to walk on sea grounds to prey. They are real cartilaginous fish that are usually found in the waters of the western North Atlantic. It can weigh up to more than 12 kilograms, with its head weighing more than half of its total weight.Īside from its usually misspelled name, “monk fish”, another common misconception about this sea creature is that it’s a shark, but it’s not. Monkfish is a predatory aquatic animal that preys on any sea creature its mouth can reach.
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