Monkfish is known for its tight, meaty white flesh that is often compared to lobster meat. It’s not only similar to lobster in texture, but also in flavor. It has a mild, sweet flavor without a trace of fishiness. This versatile fish commonly referred to as the “poor man’s lobster” can be prepared using almost any cooking method.

Monkfish is  low in fat, high in protein, and a  low-calorie source of selenium

In Europe, the Monkfish has been treasured for many years as a fish providing a tasty and delicious meat. Its tail meat is commonly used in French cuisine, and other parts of the fish are consumed in different regions of the world.