Monkfish is sometimes called "poor man's lobster" and in Scandinavia it is sometimes called "poor man's scallop" because of its firm, shellfish-like texture. Rather than flaking apart as it cooks, monkfish holds together nicely as a lobster tail would. This pleasant texture makes it very versatile and easy to cook.
Keep frozen until ready to enjoy.
Each Week Red's Best's Fisherman will offer us what they expect to be fresh off of their
