I recently cooked and tasted monkfish for the first time. I found the texture was like meat (a bit offputting for fish) and that it had next to no flavour....just a slight bitter tang. I baked it (as recommended), covered, with a little butter.
On consulting my cookery books (which I guess I should have done, rather than relied on the baking instructions on the packet) I find that monkfish should be salted before being cooked. This seems merely to stop it from shrinking so, presumably, would not add anything to the flavour? What are your thoughts on this. (I am not sure whether the fish would have been presalted before packaging...guess I need to check this out).
Has anyone cooked monkfish without salting it first then (at another time) tried salting it? If so, how did they compare?
On consulting my cookery books (which I guess I should have done, rather than relied on the baking instructions on the packet) I find that monkfish should be salted before being cooked. This seems merely to stop it from shrinking so, presumably, would not add anything to the flavour? What are your thoughts on this. (I am not sure whether the fish would have been presalted before packaging...guess I need to check this out).
Has anyone cooked monkfish without salting it first then (at another time) tried salting it? If so, how did they compare?
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