I think I might have enjoyed the monkfish more
if I had actually dipped small chunks in seasoned flour and fried it.
(Bazongaloid, Mon 25 Jun 2012, 21:35, 1 reply, 13 years ago)

I don't think I've ever had monkfish.
I've got a mate who was chased around a boat by one with a fucking great knife stuck in its back, but that's about as far as it gets.
( Davros' Granddad a voice of calm reason in a world of spastics., Mon 25 Jun 2012, 21:37, Reply)

I've seen them in the fishmongers and always thought they looked really interesting
so I've been waiting for years to try it, but the wife doesn't want to try it, so as she was away on holiday this week I took the opportunity.

It tastes like a lot of other white fish, there isn't really a huge amount differentiate it from a decent bit of haddock.
(Bazongaloid, Mon 25 Jun 2012, 21:39, Reply)

Also known as rock salmon in some parts.
Although in the wild, it looks about as far removed from a salmon as it's possible to get.
( Davros' Granddad a voice of calm reason in a world of spastics., Mon 25 Jun 2012, 21:40, Reply)

I hadn't realised how fucking ugly they were
until I was looking for recipes yesterday.
(Bazongaloid, Mon 25 Jun 2012, 21:44, Reply)

They have not been blessed with sleek, good looks, it's true.

( Davros' Granddad a voice of calm reason in a world of spastics., Mon 25 Jun 2012, 22:09, Reply)

Bollox
it's a much firmer fish than haddock, which is why it's often described as "meatier." It needs longer cooking but also needs a bit of salty flavouring. I use Parma ham wrapped round it but bacon lardons work well too.

Another good "meaty" fish is what's called "rock turbot" in this part of the world.

Both are hoorin' expensive, like.
(Phudbree oh man, the Doric Yorick, Mon 25 Jun 2012, 21:45, Reply)

Both of which?

(Bazongaloid, Mon 25 Jun 2012, 21:49, Reply)

Yes
they are not the same thing, though some fishmongers may try to tell you so.
(Phudbree oh man, the Doric Yorick, Mon 25 Jun 2012, 21:52, Reply)