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Approx. 4 pounds. Fresh. or approx. 2 pounds. Frozen. Caught in the deep, cold waters of New England. Monktail fillet is often compared to lobster meat because of its firm and white meat. Commonplace in French cuisine, monkfish is now a popular choice among American chefs and seafood lovers. Monktail fillet has a mild taste and readily absorbs the flavor of herbs and marinades. Perfect for panfrying, baking, braising, or adding to chowders. We remove the tail bone and bothersome membrane here for you. Check out our Monkfish Marsala recipe for inspiration. Read our Browne Blog for best caring and storage practices. For help on filleting monktail, read our tutorial. Harvest Region: Gulf of Maine
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🇺🇸 Ship from USA · On Agora since 2025
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