

Known as "poor man’s lobster" thanks to its similar taste and texture of lobster, our fresh, wild monkfish is a truly exquisite fish. The sweet monkfish meat comes from the tail, which is firm and boneless, making it hold up beautifully to roasting or braising.
- Cleaned on the boat to ensure peak freshness.
- Monkfish are native to the Northwest Atlantic Ocean from the Grand Banks and northern Gulf of St. Lawrence south to Cape Hatteras, North Carolina.
- U.S. wild-caught monkfish is a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.
- Monkfish is not overfished or subject to overfishing according to the most recent stock assessment.
- Underneath a monkfish's skin there is a thin membrane that our fishmongers remove so your fish is ready to cook!
Source: Self.com
See My Order section of our FAQ page.
See My Order section of our FAQ page.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. We recommend cooking your seafood to an internal temperature of 145°F for 15 seconds.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. We recommend cooking your seafood to an internal temperature of 145°F for 15 seconds.