Monkfish Fillet, also known in as Stargazer in Australia, is an extremely fleshy fish with a moist, succulent bite to it. With a light pink color as a raw product, the monkfish has a more refined flavor.
Monkfish, also known as Stargazer in Australia, is affectionately known as “poor man's lobster” because the flesh resembles lobster meat – only much more economical. The cooked meat of a monkfish has a similarly meaty and succulent texture, with a sweet and clean flavour that's not fishy at all.
What's a good substitute for monkfish? Monkfish has a unique flavor and texture, but you can substitute snapper, sea bass, halibut, mahi-mahi or sea scallops.
But cleaned and cooked, monkfish become wonderful, with sweet flavor and firm texture that's earned them the nickname of "poor man's lobster." Here are our best recipes for monkfish, the sea's most delicious monster.
Monkfish is groundfish, meaning it swims and feeds along the bottom of the ocean. It's known to some as "the poor man's lobster" because of its firm, sweet, and delicious taste similar to lobster tails, and to some as "all mouth", because most of the fish is taken up by the head and most of the head is mouth.
Being a delicate, mild, white-fleshed fish, burbot is versatile in preparation possibilities. When boiled and dipped in garlic butter, burbot tastes and feels like lobster. In fact, many folks call burbot, “Poor Man's Lobster.”
Additionally, monkfish is considerably cheaper than lobster, making it an excellent option for those who wish to enjoy the latter and don't want to break the bank. Monkfish is an excellent candidate for slow-cooking recipes, such as stews and chowders, but it's also great grilled, baked, broiled, or fried.
Monkfish meat is a healthy option, especially if you are trying to manage your weight. That's because monkfish has low levels of sodium and calories. A serving of 6 ounces of cooked monkfish only has 110 calories. However, despite being low in calories, this meat contains high cholesterol levels.
Monkfish fillets can be pan-fried or roasted to give the fillets colour. An average-sized monkfish fillet (around 100g) will take around 5–6 minutes. Monkfish suits being grilled or barbecued because the robust flesh doesn't fall apart easily. It can be cubed and skewered to make kebabs.
Monkfish is high in protein for muscle growth; minerals such as phosphorus to support metabolism and bone strength; vitamins B-6 and B-12 for your nervous system and brain function; and loaded with selenium, important for making your body work correctly and increase the action of antioxidants.
Is monkfish expensive? Monkfish is known as poor man's lobster for a reason: It not only tastes similar to the pricey crustacean, but it is also cheaper.
Fresh Monk Fish Fillet $6.99lb – The Meat King.
Ruby Snapper is one of Australia's best tasting fish, that very few have ever even heard of! Commercially ranging from around 40cm to well over a metre, their squid and crustacean-rich diet makes for an uncommonly sweet flesh for such a large fish.
The Murray cod (Maccullochella peelii) is a large Australian predatory freshwater fish of the genus Maccullochella in the family Percichthyidae. Although the species is called a cod in the vernacular, it is not related to the Northern Hemisphere marine cod (Gadus) species.
Monkfish tastes like other types of groundfish like cod or pollock but it is a bit heartier in flavor and firmer in texture so you can even try substituting monkfish for chicken in some recipes! Monkfish contains magnesium, phosphorous, potassium, selenium, Vitamin A, and niacin.
Monkfish is known for having a similar taste and texture to lobster. The meaty flesh is mild and sweet, without being too fishy. This makes it perfect for taking on strong, bold flavors such as spices, as well as acidic citrus flavors.
Monkfish cooks quickly and can get rubbery when overcooked, so be sure to watch it carefully. While a 1-inch thick fillet will take just 6 to 7 minutes of cooking time, a thicker 3-inch fillet may easily take 15 minutes or more.
Monkfish is an unusually meaty white fish that unless cooked very carefully can result in a rubbery texture.
THE MODEST HISTORY OF MONKFISH
Fishermen, who would've otherwise just thrown it back into the sea, began giving it away to these monks. It soon took on the name Monkfish and little did they know, the tail meat has texture and taste so similar to lobster that it eventually became referred to as “The Poor Man's Lobster”!
Some of these may breathe oxygen from air rather than water, but live in water all the time. Examples are catfish, shark, swordfish, eel, monk-fish, cusk, and blow-fish. This category is acceptable to the majority of Muslim consumers, but not all denominations accept them as Halal.
In Fish and Shellfish (BBC Books, 2014), Rick Stein says: “Because monkfish has no bones except the backbone and has firm flesh, it lends itself very well to roasting.
Monkfish is perhaps one of the ugliest fishes you can find at the market, but it is also one of the most nutritious, tasty and versatile. A bottom feeder fish, it is a cunning hunter that uses a kind of antenna, part of its skeleton, as bait to attract prey directly to its mouth.
To make sure your monkfish is cooked, insert a sharp knife into the thickest part of the fish, if it's fully cooked, the knife will be hot to touch and the flesh will feel 'springy'.