The heads are usually discarded while the fishermen are still at sea, and only the fleshy tails are likely to show up at the market. In recent years, though, it has come into fashion and has now been fished more heavily than the population will support. As a result, it is considered endangered in some areas of the Northeast and may not be as readily available at stores. 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.