Mildly Interesting

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Inspired by earlier fish post. (lemmy.world)

submitted 3 months ago by [email protected] to c/[email protected]

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I don’t think I’ve ever seen a place that sold monk fish processed so it kind of shocked me to see this whole monkfish in a supermarket.

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[–] [email protected] 7 points 3 months ago

I worked in a fish market for many years, and the story I was told on why it got the name of fake lobster (or poor man's lobster as I heard it called) is because it has a similar texture and its mild flavor allows it to take on stronger flavors it's cooked with - like lobster. So you take a bunch of monkfish and cook it with some lobster, and now you've got a bunch of lobster meat. I've also had it wrapped in prosciutto, and that was very good.