well guys, I recently had a problem with both monkfish, and lobster. The monkfish i had purchased had a strange iodine like smell when I cooked it. This I don't know was a result oif not properly cleaning the fish from it's thick, slimy membrane, or due to being out of water (ie. dead) for too long. and When I bought the frozen lobster (which had been cooked in the store) it too had the same smell of iodine, but it nearly made me sick. It stuck with me after I ate it (I wouldn't have had it been today) and made me quite nautious(sp?) but if anyone knows why for sure this happened, or how it can be in the future prevented i would appreciate your information.