Monkfish
Within this designation are in a group of marine species belonging to the same family. The most common are monkfish, the red and the Americas. Also known as a toad, anglerfish, sea frog or rat Tues
In Cart:
The Cantabrian coast is the area where this fish is most visible. Although no marked seasonality, between the months of January and May provide most of the catch.
We can find fresh or frozen.
Two species are marketed fresh, common and red. The latter is better because its flesh is firmer and tastier.
Frozen monkfish comes in skinless fillets and tails.
In the kitchen:
It is an excellent fish meat (thin, compact and gelatinous) and highly prized in the kitchen because it has a strong seafood flavor.
He has no virtually no scales and spines.
It lends itself to many preparations, boiled, oven-roasted, steamed or grilled … Also can be used as an ingredient in the preparation of soups, stews or rice dishes.
There are parts of the head as the chinstraps or area of the cheeks that are highly valued gastronomically.
Nutritional information:
It is one of the fish with less fat, so it is recommended calorie intake in diets.
We find in the composition of minerals such as calcium, iron, magnesium, sodium and potassium.
As for the vitamins are B1, B2, B3, B12 and folic acid.
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