Monkfish is recognized by its distinctive and unique appearance. The only edible parts of this boneless bottom dwelling fish are the "meaty" tail and liver. Livers are exported to Japan for a premium sashimi known as Ankimo.
With or without head
ORIGIN: United States
- Its purplish-white flesh is lean. It is gelatinous, but becomes firm when cooked.
- It has a muscular and moist texture. The mouth feel can be compare to a lobster tail. Its taste is mild, punctuated by sweetly spicy aromas.
- Rich in vitamins B12 and D, as well as in phosphorus and potassium.