Origin: North Carolina, Virginia, New England
Don't judge the Monkfish by its physical appearance. One of the ugliest looking creatures in the sea offers a wonderful, hearty flavor. Sourced locally from North Carolina, Virginia and New England, Monkfish displays dark, pink skinless fillets. The Monkfish fillet has a firm texture and hearty flakes with a lobster-like texture. You can enjoy your monkfish grilled, baked, pan-fried. You can also season with a range of spices, including pepper, sea salt, garlic, and old bay. Perfect for seafood stews and soups.