Origin: Atlantic through Boston Method of Capture: Trawls
Wild or Farmed: Wild
Good Alternative MSC
Generally, Monkfish fillet is only the long dense muscle of the tail used for meat (although the liver is delicious as well). White, pink and pale grey, the muscle is covered in a blue-grey membrane that should be removed as it shrinks when cooked (like silver skin on beef). Often compared to the texture of lobster, the meat is nicely firm and sweet.
Due to its denseness it is less likely to fall apart directly on the grill and holds up well in chowders and fish stews. A cross cut steak (including the spine bone) makes a nice presentation as a monkfish 'osso buco'. The meat tends to lose moisture and tighten as it cooks, so generally buy a larger filet than you think you may need.
Store your seafood in the coldest part of the refrigerator at 32 degrees for up to 3 days. In the refrigerator we recommend removing the fillets from their packaging and wrapping them carefully in 2 layers of paper towels to absorb any moisture and firm the fish up for cooking and consuming.
If you don’t plan to consume the fish within 3 days, simply place in the freezer.
To thaw: place seafood in the refrigerator overnight.