Sneakeater Posted August 27, 2015 Share Posted August 27, 2015 It was a fad in LA restaurants for a few years, touted as poor man's lobster. Seems to have disappeared. But you can get monkfish liver at most sushi bars. Not only in LA. I'm pretty sure Le Bernardin was doing it when I worked there in 1996. But like so many trash fish that are popularized, it was overfished and became scarce. I guess it's rebounding, as it's now on the "Good Alternatives" list from Seafood Watch. There was a great monkfish dish on the menu at Rebelle when it opened several months ago, but (a) the dish isn't on the menu any more, and (b) Rebelle's not in New Jersey. 1 Quote Link to post Share on other sites
picnicchef Posted August 27, 2015 Share Posted August 27, 2015 My fish vendor has been "specialing" monkfish for the last few months. It is indeed, a trash fish that became popular, then not...kind of like orange ruffie. It is a pain in the behind to butcher, that is for sure.... Always love everything at Chef's Table and of course, Oceana Quote Link to post Share on other sites
Wilfrid Posted August 27, 2015 Share Posted August 27, 2015 I ate rock salmon in the UK last week. It's actually a kind of shark, but it's sure similar to monkfish. Quote Link to post Share on other sites
Suzanne F Posted August 27, 2015 Share Posted August 27, 2015 I ate rock salmon in the UK last week. It's actually a kind of shark, but it's sure similar to monkfish. Apparently it's also called Spiny Dogfish. No wonder they call it rock salmon. Shark does tend to be dense, almost as dense as monkfish; at least, mako is. I understand there's been some brouhaha about it (shark) being used for fish and chips. Do you think that's what Paul Liebrandt used? Sorry for the thread drift. Carry on, New Jersey! Quote Link to post Share on other sites
E.L.A. Posted August 27, 2015 Author Share Posted August 27, 2015 My fish vendor has been "specialing" monkfish for the last few months. It is indeed, a trash fish that became popular, then not...kind of like orange ruffie. It is a pain in the behind to butcher, that is for sure.... Always love everything at Chef's Table and of course, Oceana As I said, I had the monkfish at the Chef's Table -- it was delicious. Very flavorful. I don't remember how they did it, but I think I posted the details in my posts from my visit there. I had monkfish at Oceanos and it was excellent! It wasn't done in a "French" style or flair -- so it was about the fish and that fish was excellent! So, are you doing anything with monkfish? Do you know who is buying it since your vendor is "spcecialing" it? Thanks. Quote Link to post Share on other sites
E.L.A. Posted August 27, 2015 Author Share Posted August 27, 2015 I ate rock salmon in the UK last week. It's actually a kind of shark, but it's sure similar to monkfish. Interesting...thanks for the heads up. So, any similarity to salmon? Flavor? Taste? Thanks. Quote Link to post Share on other sites
Wilfrid Posted August 27, 2015 Share Posted August 27, 2015 No, I don't know where it got the "salmon" part of the name from. I guess it's meatier than something like cod. Also known as rock eel or husk. Don't know if you ever see it in the States. Quote Link to post Share on other sites
hollywood Posted August 27, 2015 Share Posted August 27, 2015 How about a little catfish? https://twitter.com/NAFishClub/status/636950846152900608 Quote Link to post Share on other sites
E.L.A. Posted September 24, 2015 Author Share Posted September 24, 2015 Looks like Cafe L'Amore (Oakland) and Montammy Country Club got in monkfish today... Anyone else? Anyone see it on any menus lately? Thanks. Quote Link to post Share on other sites
hollywood Posted September 25, 2015 Share Posted September 25, 2015 Monkfish Tikka Masala on this menu. http://birchlosangeles.com/menu/ Quote Link to post Share on other sites
E.L.A. Posted September 26, 2015 Author Share Posted September 26, 2015 If I find myself in LA, I'll certainly stop in just to try the monkfish, LOL. I'll probably be closer to Oakland...NJ that is, LOL. Quote Link to post Share on other sites
Sneakeater Posted September 26, 2015 Share Posted September 26, 2015 Hey, you should be happy. Your thread's gone national! 1 Quote Link to post Share on other sites
voyager Posted September 26, 2015 Share Posted September 26, 2015 I always try to include monkfish when making bouillabaisse or similar fish soups because it holds up well in that format. "Trash" fish is kind of a misnomer. It means that the fish is one that is caught by accident while fishing for another kind. It is really easy to work with, excellent cut into thick slices and grilled. Tender as love when just cooked through and not overcooked. It is often on menus in France. (Does that take the thread "international"?) Quote Link to post Share on other sites
Sneakeater Posted September 26, 2015 Share Posted September 26, 2015 E.L.A. should be really happy.I have to say that there's this Lotte de Mer aux Carrottes I make that's one of the best things I am capable of turning out. Makes me feel like a real bonne femme. Quote Link to post Share on other sites
voyager Posted September 26, 2015 Share Posted September 26, 2015 It's been fun... Quote Link to post Share on other sites
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