Here are a few (crappy phone pics) of some fish I was working with the other day.
the first 3 are some monkfish, the second 2 is wreckfish, and the last 2 are cobia. enjoy!!
Here are a few (crappy phone pics) of some fish I was working with the other day.
the first 3 are some monkfish, the second 2 is wreckfish, and the last 2 are cobia. enjoy!!
It amazes me that something as ugly as a monkfish can be so doggone tasty!
Tom Gray, Seagrove, NC
Hey we don't get monkfish with the head attached here in Singapore. That's the first time I've seen one with the head.
because the only thing usable on the monkfish is in the tail, some fishers will just cut the head off and throw it back in the water. the thing sure is ugly and didn't make the best fish fumet but it was still fun. that wreckfish was no looker either
Yeah I agree on both the looks and the fumet. We usually chuck the trimmings into our stuff meals lol. Have not seen either of the last 2 fishes before. How's the texture and taste of the flesh?
Try ankimo some time.Originally Posted by Citizen Snips
"Insanity: doing the same thing over and over again and expecting different results." --Albert Einstein
Really all three of those fish don't have anything to write home about when it comes to the looks department.
Nice pics and video. I am a bit afraid that Morimoto will use all the gunk he cut off the fish for some kind of meal... I had the liver but wasn't crazy about it even though I go miles for foie gras, but monkfish cheeks are excellent.
Stefan
Yes he does.
"Insanity: doing the same thing over and over again and expecting different results." --Albert Einstein
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