The tail of the monkfish yields two cylindrical fillets. The meat is firm, mild-flavored and sweet. Many people think it tastes like lobster. In Japan, monkfish liver, or ankimo, is a delicacy, as are the cheeks and belly flaps of the fish. Monkfish can be grilled, pan-fried, sauteed, or stewed.
Heat causes the membrane to contract and toughen.
Monkfishs mild flavor and firm Pheasant Recipes Pheasants are Old World birds that have been kept by people since ancient times, both as a food source and for the males stunning ornamental plumage. On the East Coast in the previous century, a few European varieties had also been introduced and were thriving on a smaller scale. George Washington kept pheasants at Mount Vernon. The word pheasant itself shows that people have taken an interest in the bird for quite some time. Today the area belongs to the Republic of Georgia, formerly part of the Soviet Union.