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Day Boat Monkfish

It’s hard to believe we New Englanders used to ship most of our monkfish catch to Europe. Now the tail fillets, white, round, and plump, are a highly-valued restaurant favorite here. They’re sweet, with a lobster-like texture. Great wrapped in prosciutto and pan-roasted.

Sold by the pound.

Smoky Monkfish Stew with Local Mussels & Littlenecks