Native New England Monkfish
Native New England Monkfish
Native New England Monkfish
Native New England Monkfish

Native New England Monkfish

Contains two 4 oz. portions

Regular price$10
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  • $20 off all new orders | Use code KS20
WILD-CAUGHT! Although not so handsome to look at, Monkfish is referred to as the "poor man's lobster" because Monkfish eat the same thing as lobsters do. Two thick fillets taken from the tail are prized for their tenderness and mild flavor—they are incredibly versatile seafood to cook. Bake, broil, fry, grill, poach or sauté this firm protein, and the fillets take on the flavor of marinades and sauces very well. The sturdy texture makes it suitable for grilling since it won't fall apart like more delicate fish.

We all know how healthy seafood is to eat; however, to enjoy it fully, we recommend the following suggestions to Make It Easy!

Fish Fillets

- Sear Medium to High

- 3 to 5 minutes

- Max Finish Temp 145°F

Fish Portions (6-8oz)

- Broil or Bake (350°F Pre-Heated)

- Bake Time 12-20 mins (Thickness)

- Max Finish Temp 145°F

- Seafood Should be Flaky

Shrimp

- Sear Medium to High

- 3 to 5 minutes

- Finish Temp 130-140°F

DON'T OVERCOOK...SHRIMP IS LOW IN FAT & COOKS FAST

SCALLOPS

- Sear Med. High to High

- 45-90 Seconds per side

- Finish Temp 120°F

DON'T OVERCOOK... SCALLOPS ARE LOW IN FAT & COOK FAST

LOBSTER - BAKED

- Pre-Heat Oven to 350°F

- Baked for 15 minutes

- Use a meat thermometer (140-145°)

- Brush with butter frequently

LOBSTER - BOILED

- Boil Salted Water

- Reduce to Low Bubbling

- 3 to 5 Minutes (3-6oz Tail)

- Add 1 minute for each additional ounce

- Cool immediately in ice water

Please Note: The above guidelines are suggestions only. The average time depends on the size/amount of seafood portions. Stoves and pans also vary in performance, so check color and texture regularly to achieve perfectly cooked seafood. Please use a meat thermometer for accuracy.

Thawing frozen seafood properly is significant not only to ensure the quality of the seafood but also to prevent health risks. For example, all of our seafood has a protective glaze of water to prevent freezer burn-in to ensure quality. Once thawed, gently pat away any excess moisture from the glazing as soon as possible.

We recommend that you follow the USDA’s instructions on safe food handling, which can be found here. We also recommend that all cooking instructions are followed and that you use a food thermometer to ensure that all seafood and other applicable items are cooked to the USDA’s recommended internal temperatures, which can be found here.

Here are a few simple ways how to defrost:

The Refrigerator Method

It might be the longest, but thawing seafood in the refrigerator is undoubtedly the safest way to thaw any protein such as seafood. It also protects the quality of the seafood, providing the best quality-control method. For example, for our Individual Frozen Portions (IFP) or Individually Quick Frozen (IQF) bags like our shrimp and scallops, it can take up to 12- 24 hours to thaw. Please remove from the original package, plate, and cover, or at a minimum, puncture the plastic packaging. Once melted, seafood lasts up to three days in the original packaging. Do not refreeze after thawing.

The Water Method

Here’s how it works:

IFP Portions: Place the seafood in a bowl of cold water (not warm or hot as that starts the cooking process) in the kitchen sink. Change the water now and then or place a constant drip/spray of water to control the temperature. Check the seafood after one hour – it should be fully thawed by then. Cook immediately after thawing.

IQF bags:

Place the desired quantity of seafood (scallops/shrimp) that you will use into another resealable bag.Replace unused IQF seafood immediately back into the freezer.Submerge the sealed bag in a bowl of cold tap water.Let the bag sit in the water until it’s completely thawed, changing the water every 30 minutes, if necessary.

We don’t recommend running under cold water outside of the bag. Cook immediately after thawing.

The Microwave Method

Not always the favorite way, but it’s fast, and the microwave method is undoubtedly the quickest of the three. Still, it’s the least preferred method to preserve the seafood’s quality. But if you forgot to take it out of the freezer and are in a hurry, here’s what you do: make sure you puncture the plastic before placing it in the microwave. Use the “Defrost” function and set the time according to weight. Cook immediately after thawing.

When will my order ship?

We ship all orders on Mondays, Tuesdays, and Wednesdays. Orders placed before 12pm EST on those days will ship same day. Orders placed after 12pm EST on Wednesday will ship the following Monday. All orders ship via 2 day shipping.

We will keep you updated via email regarding your order. You'll receive an email with tracking information when your order ships, is out for delivery, and arrives to your door.

Orders must be $99 or more after all discounts and before any tax. All Orders receive FREE SHIPPING.

We can offer expedited shipping at a additional cost. Please contact customer support here.

Where do you ship?

We ship anywhere in the continental U.S., as long as it has a street address, not a PO Box

FOR MORE INFORMATION ON ORDERS AND TRACKING GO HERE.

Only from harvesters we trust

Our KS Signature Monkfish is caught off the coast of Massachusetts and at times off the coast of Maine. The directed fishery for Monkfish is relatively new; these fish were once considered nothing more than bycatch. However, as other groundfish like cod and halibut declined in the 1980s and 1990s, more and more Monkfish were caught in New England and the Mid-Atlantic. As a result, they, too, became overfished. Now that our scientific understanding of their populations improved and fishing effort declined, Monkfish are no longer overfished.

The market for Monkfish is for human consumption. U.S. wild-caught monkfish is a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations. Regulations limit possession of bycatch species and require modified fishing gear to reduce bycatch.

A Monkfish Fact: A fish for monks: It's believed monks used to head down to fishing markets and ask for any unused fish. As Monkfish have an unappealing look and were often caught as a byproduct, fishmongers would give their Monkfish to the church to eat!

OUR SEAFOOD HAS A STORY.

Customer Reviews
4.7 Based on 19 Reviews
5 ★
79% 
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Filter Reviews:
07/04/2022
TA
Tess A.
United States United States

Good quality, fresh, and tastes good

Fresh and so soft and it tasted so good with lemon, salt and butter

12/19/2021
VW
Verena W.
United States United States

Monkfish

tastes really good, has rich texture, very good with butter and lemon

12/08/2021
NB
Nicole B.
United States United States

Monk Fish is a great dish

I love the firmness of this fish. I think it's amazing.

10/18/2021
Anonymous
United States United States

I like it.

I really like this fish, firm and tasty!

10/12/2021
FS
Fritz S.
United States United States

Love this company

My order is always quick and everything is always there. One thing about this fish is it never smells, which tells me it’s super fresh

09/14/2021
NB
Nancy B.
United States United States

New type of fish to me.

Very fresh and tastes a lot like lobster. I baked it in my fryer oven, but next time I will saute it. Easier to control doneness.

09/11/2021
A
Amanzi
United States United States

KS best kept secret

Really good monkfish. This fish can be used in just about any recipe. Tried it grilled. Perfect

09/01/2021
S
Stacy
United States United States

Delicious

The Monkfish was very delicious. I only wish it could be received without the membrane. Otherwise great.

08/09/2021
LM
L M.
United States United States

Monk fish review

An acquired taste. Didn’t like so much

07/27/2021
NB
Nicole B.
United States United States

Monk Fish

I really love all my purchases from Knowseafood, the fish is so fresh and excellent and I love the recipes on the website. I only wish there were a few more recipes for each fish type, especially the monk fish. I've never had monk fish and so tried it a couple times now, once fried in a pan with olive oil and butter and it was super delish and meaty but a little spongy, then I tried baking it and it was still delish but again spongy. I'm sure it's my cooking technique so if you can put another couple recipes on the website for baking the monk fish that maybe even I can succeed at, I will definitely buy it again. Thanks for an amazing experience!

KnowSeafood Native New England Monkfish Review
07/11/2021
CF
Catherine F.
United States United States

Monkfish

We never ate Monkfish before we tried it from KnowSeafood. Wow, it was delicious, delicate…wonderful taste!! We ordered again this time around!!

07/11/2021
CF
Catherine F.
United States United States

Monkfish

We had the Monkfish from our 1st order and it was fantastic. Taste was delicate and fresh…we ordered more this round!!

07/05/2021
Anonymous
United States United States

Monkfish

Love the Monkfish so tasty I used KnowSeafood recipe so delicious

07/03/2021
MA
minerva a.
United States United States

Awesome

I'm a pescatarian and this is the best seafood I have tasted. Fresh..clean and delivery was quick and efficient. You can find this quality anywhere else besides the islands.

06/18/2021
CF
Catherine F.
United States United States

Monkfish

The Monkfish was outstanding!!

06/07/2021
Anonymous
United States United States

Versatile and delicious

It’s not lobster, but very tasty.

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