ABOUT GULF OF MAINE MONKFISH
Monkfish isn’t winning any beauty contest as far as its appearance goes, but when it comes to versatility and sustainability, it’s right up there with the best of them. Known to some as "the poor man's lobster" because of its firm, sweet, and delicious taste similar to lobster tails, and to some as "all mouth", because most of the fish is taken up by the head and most of the head is mouth. Monkfish is a versatile, mild flavored, and sustainable protein option preferred by many chefs, including Julia Child herself! Our monkfish is sold in two 1lb filets and was caught in the cold water of the Gulf of Maine by Rob Tetrault on his boat F/V Robert Michael.
A portion of the sales from the monkfish we are selling will go to support food insecure Mainers through the Maine Coast Fishermen’s Association’s Fishermen Feeding Mainers program.
Enjoy flash-frozen, monkfish filets shipped anywhere in the US!
The tail meat of a monkfish is delicious, dense, sweet, and similar to lobster tail meat in both flavor and texture. In 1980, with the launch of her latest cookbook Julia Child wrote, “Monkfish is a good resource in these days of inflation and scarcity. What you buy is thick, firm, snowy-white fillets, chunky things you halve or cut into steaks. Monkfish is a cook's delight because it's so adaptable; its firm texture suits it to dishes like bouillabaisse, and its mild flavor can be stepped up with marinades and sauce."
Try some of our favorite recipes below:
Monkfish Coconut Curry
Air Fryer Monkfish Bites with Tartar sauce
STORAGE AND SHELF LIFE
All of our flash-frozen products will arrive frozen, shipped in our 100% recyclable shipping boxes, via UPS. For more information on shipping, visit our FAQ here.
When you receive your raw, frozen monkfish store it in the freezer. When you are ready to eat, thaw it in a refrigerator until fully thawed (approx. 16 to 24 hours). Once thawed, consume within 2 days.
Consuming raw or undercooked shellfish may increase your risk of food-borne illness. More information about the safety of consuming raw food is available upon request.
Monkfish is not overfished nor is it subject to overfishing. Wild-caught monkfish is actually a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations. Once caught, almost all of the monkfish is utilized. The head can be used as bait for lobster fishermen and the tails are what is sold and eaten. Monkfish fishery management measures include; area closures, area restrictions, days-at-sea and trip limits, annual catch limits, minimum harvest size, and gear requirements, such as limits on large-mesh gillnets.
ABOUT THE MONKFISH FISHERY
The U.S. monkfish fishery operates from Maine down the east coast to North Carolina. The monkfish season runs November-June. Monkfish are caught by fishing vessels using bottom-trawl gear targeting other groundfish like hake, cod, and haddock. Monkfish can tolerate a wide variety of temperatures and depth, so they can be caught from inshore waters or as deep as 3,000 feet.
ABOUT OUR PARTNERSHIP WITH THE ISLAND INSTITUTE
The Island Institute and Luke’s Lobster have formed a strategic partnership to build resilience in the seafood supply chain and provide opportunities for Maine’s fishermen and aquaculturists. The joint endeavor between Luke’s Lobster and the Island Institute is a continuation of a longstanding collaboration; for years, these two entities have worked to strengthen Maine’s coastal economies, partnering with fishermen and community leaders to improve resilience along the shore.
INGREDIENTS AND NUTRITION
Ingredients: Monkfish filet
Sold by the 1lb pack.
Monkfish is low in sodium and is a good source of vitamins B6 and B12, and potassium and a very good source of protein, phosphorus, and selenium.