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Old 03-16-2011, 10:49 PM   #11
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monkfish has been overfished so badly that the only place you can get one is in a monastery...

bah dum dum crash
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Old 03-17-2011, 03:58 AM   #12
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Originally Posted by buckytom View Post
monkfish has been overfished so badly that the only place you can get one is in a monastery...

bah dum dum crash
that is why I eat Bolas De Fraile, I steamed a small whole one once with a lemon in its gullet to keep its mouth open for an ex mother in law, the irony was not lost on her husband.
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Old 03-17-2011, 09:22 AM   #13
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gosh I wish I could have a go at monk fish. sounds like an ideal practice fish for cowder, before forking out a hefty sum for lobster tail. Fish varieties are limited here in singapore. I've haven't even seen one in real life.
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Old 03-17-2011, 10:06 AM   #14
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Originally Posted by tedtheewen View Post
I didn't realize monk fish was now over-fished. Looks like I'll have to stick with lutefisk. .
Dear God, don't resort to that!!
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Old 03-17-2011, 10:41 AM   #15
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We really enjoy monk fish and have it occasionally. I steam it lightly, then broil it like lobster tail. Serve it with drawn butter and a small steak. Poor man's surf and turf.
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Old 03-17-2011, 11:14 AM   #16
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Originally Posted by Selkie
Wisconsin - Bass, lake trout, catfish, perch of all kind including monster, melt in your mouth Walleye!

I've never had monk fish, but I've had walleye from Wisconsin and it was great!

(I used to live beside Fox Lake, Illinois, just 7 miles south of the Wisconsin state line. I've done a lot of fishing up there.)
I live in MN and trout and walleye are very popular. Walleye can get mushy quickly, if overcooked, but otherwise it's a really good white fish. Northern pike has great flavor too, but people don't favor it because it has lots of bones. We really like to boil fish and dip it in butter. Any kind of fish- even bass. It shrinks a lot, but it gets very firm, and you can really taste the flavor of the fish.
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Old 03-17-2011, 01:54 PM   #17
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Monkfish is okay. Unique texture for a fish; holds up even to a fairly long braise. Loin has a great shape. A bit of a hassle to trim the bloodlines. But I rarely see it even at local upscale markets, and it's insanely expensive when I do, so it's like a once in a decade novelty, which doesn't tip the point to its extinction. Its not a seafood I think about much.
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Old 03-17-2011, 02:59 PM   #18
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i love it and used to have on a regular basis. never ever see in the market anymore. sad
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Old 03-17-2011, 04:25 PM   #19
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that is why I eat Bolas De Fraile, I steamed a small whole one once with a lemon in its gullet to keep its mouth open for an ex mother in law, the irony was not lost on her husband.
Bolas, you're such a bad, bad boy!! I just had to find a picture of one.

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Old 03-17-2011, 04:43 PM   #20
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a face only your mother-in-law could tolerate
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