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Also known as: raw anglerfish, raw goosefish, raw sea-devil, raw lotte
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw monkfish is highly perishable and should be consumed within 1 to 2 days of purchase.
Yes, it can be frozen for up to 3 months. Wrap it tightly in moisture-proof freezer paper or plastic wrap.
Look for flesh that is pearly white, firm to the touch, and has a mild, fresh sea scent rather than a fishy odor.
Lobster, scallops, or firm white fish like cod or halibut are the best substitutes due to the similar texture.
Rinse under cold water and pat dry. Crucially, peel away the thin, translucent grey membrane that covers the tail meat.
Monkfish contains moderate levels of mercury; it is generally recommended to limit consumption to a few times a month.
It earned this nickname because its firm, meaty texture and sweet flavor are remarkably similar to lobster tail.
Monkfish is versatile and excels when roasted, grilled, pan-seared, or poached in stews.
No, monkfish is a very lean fish with less than 2 grams of fat per 100g serving.
raw monkfish is a versatile ingredient found in cuisines around the world. With 76 calories per 100g and 14.5 grams of protein, it's a nutritious addition to many dishes.
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