- Joined May 21, 2013
Oh go Goldi, anyone who has the chance of learning all those great and refined cooking techniques , should take it .
It's on my wish listOh go Goldi, anyone who has the chance of learning all those great and refined cooking techniques , should take it .
Of course I would need details , and I mean lots and lots of details (pics of everything) , on every aspect of your cooking day there. If only I there.......
I'll live it through you !
Monkfish is around 2/3 head and 1/3 tail. We call them "staartvis" in dutch, which means "tail fish" in English. More interesting is the other common name for it which is "zeeduivel" or... "sea devil". Until not all that long ago, fishermen threw them back in the sea. They were truly scared of that ugly fish and all those teeth, they really thought it was the devil. Later on, they decapitated them on board and threw the heads overboard until they discovered only recently, like Mike9 already mentioned, that the cheeks were quite big and a true delicacy.It's pretty rare to find monk fish in my supermarkets. When it does show up, it's NEVER a whole fish... long filets similar in size to a pork tenderloin. Pretty sure the tail section is about the only part that gets eaten?? Has some membrane that gets tough when cooked. I'm not sure how to remove that, so just eat around it!?! Fish is mild in flavor and very firm... sometimes have heard it referred to as "poor man's lobster". Think it would do nicely on the grill... probably not fall apart, cuz so solid. I have just pan fried in a little butter +/or olive oil and a squeeze of lemon juice..