Origin France - VIVIERS BEGANTON
A fresh monkfish tail fillet has a mildly sweet taste and a firm, dense texture, similar to lobster meat (hence its nickname: “poor man's lobster”) or scallops.
Did you know? When lobster became an inaccessibly expensive dish, monkfish replaced it. So much so, in fact, that it was once described as 'lobster for the poor'. In the ports of Cornwall and other seafaring communities, it used to be considered an easy, cheap meal for fishermen and their families