In the culinary world, cooking monkfish yields a delicate, almost lobster-like flavor. Bearing huge heads and needle-sharp teeth, monkfish would more likely win the "King of Ocean Monsters" award than the "King of Ocean Delicacies" award. Looks can be deceiving, though. Let's explore a few delicious reasons to cook monkfish.
As the saying goes, “I love cooking with wine—sometimes I even put it in the food.” It’s funny, but it’s so true when it comes to fish and shellfish, which are natural pairings for the subtle, earthy flavors of both wine and beer. While a frosty pilsner or crisp glass of Sauvignon Blanc can be a refreshing complement to seafood dishes at the table, these beverages can also be used as ingredients to enhance whatever seafood you’re cooking.
Chef Shane Stark grew up in Manasquan, NJ near major fishing areas such as Point Pleasant and Sandy Hook. He recalls visiting the Fulton Fish Market with his stepfather while he was in high school. He has always been around fish and fishing and enjoys every aspect of it, from the catch to the preparation! Chef Shane Stark spent many years as executive chef of a downtown sushi restaurant. If you want to know about fresh fish, ask a sushi chef!
Wild-Caught Copper River King and Sockeye Salmon in Season Now! Limited Quantities Available. Copper River salmon is world-renowned for being an incredible, luxurious delicacy available for only a short season. Make sure to get a taste of this delicious fish.