Monkfish used to be known as the poor man’s lobster because of its delicate texture and sweet, light flavour, which are similar to those of a crustacean. The monkfish is now more expensive than lobster, if not more so, making it a delectable luxury for guests in restaurants and home cooks. The term “monkfish” is used to describe a variety of fish, most notably the anglerfish, which is available in both white- and black-bellied types. We offer fish that have been net-caught, which are presently being fished sustainably, as opposed to trawlers, which damage the seafloor, destroying this wonderful creature’s natural home, and their bycatch, which does considerably greater harm to other species.
