Gloucester Seafood Display Auction- Monkfish Tails

About ten years or so ago there was a big push in the culinary world to brand monkfish as “poor man’s lobster”.  It’s quite a stretch if you ask me.  Monkfish doesn’t have half the taste and is way more chewy.  Don’t fall for the ploy.

About Joey C

The creator of goodmorninggloucester.org Lover of all things Gloucester and Cape Ann. GMG where we bring you the very best our town has to offer because we love to share all the great news and believe that by promoting others in our community everyone wins.
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3 Responses to Gloucester Seafood Display Auction- Monkfish Tails

  1. John Hiler says:

    Joe, your right, I’ve been in the culinary business for many years and Monkfish is very tricky to cook properly and it must ” rest ” before serving or the texture is unpleasent.
    Just my 2 cents.

  2. katieoaks says:

    I thought Langostino was the poor man’s lobster? I remember my Mother making scampi with it and it sure was good! I use Monkfish in recipes which are simmered, like a provencal. It’s good!

  3. Pingback: So You Want To Learn About Fish Distribution In Modern Times Locally? « GoodMorningGloucester

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