Includes

Fresh monkfish, roughly one pound, in one or two pieces.

Serving size

Plan on 6-8 ounces per person, depending on application.

Togue's Tips

Monkfish is known as "poor man's lobster" because of its dense, meaty texture and rich flavor, which reminds many people of shellfish. Hearing the ringing endorsements, Togue cooked monkfish off and on for years, and was always disappointed and perplexed: why did so many people love it?

Then one day cheesemonger Allison Lakin shared her favorite monkfish recipe, and Togue finally understood what all the fuss was about: when you treat it properly, monkfish is absolutely delicious.  Don't look at it as a flaky fish: look at it as a piece of fine quality meat!  Sear it and roasst it and you won't be disappointed. Check out the recipe here.  It's so incredibly simple, and so delicious!

Monkfish is sustainably managed, and Togue plans to write a blog on this interesting fishery in the coming months.  It's a fish we should eat a lot more of, and once you've had it properly prepared, you'll surely want to!