The Fish: Often called “Poor Man’s Lobster” because of its firm, meaty texture and lack of small bones.
Firm with meaty texture.
The Fish: Often called “Poor Man’s Lobster” because of its firm, meaty texture and lack of small bones.
Types of Cut: Tails (skin-off or membrane-on), cleaned and ready for high-end culinary use.
Freshness: Monkfish is highly sensitive; our fast support and specialized logistics ensure these tails stay succulent and odorless.