Monkfish, also known as anglerfish, is a deep-sea fish prized for its firm, dense, and slightly sweet meat. Often compared to lobster or scallop in texture, monkfish has a mild flavor that readily absorbs seasonings. It's easily identifiable by its large head and tail, usually sold filleted, revealing its off-white to tan flesh. Monkfish is a lean and versatile seafood option, making it a popular choice for grilling, roasting, and pan-frying. Looking for a healthy and delicious alternative to traditional white fish? Monkfish is a great option!
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Fresh monkfish should be used as soon as possible. Store fresh monkfish in the refrigerator, wrapped tightly in plastic wrap, and placed on a bed of ice if possible. It's best consumed within 1-2 days of purchase. For longer storage, monkfish can be frozen. Wrap it tightly in freezer wrap or place it in a freezer bag, pressing out as much air as possible to prevent freezer burn. Frozen monkfish can last for several months. Thaw in the refrigerator overnight before cooking.
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