Atlantic monkfish has a firm, dense texture and is often called “poor man’s lobster”. 

We wouldn’t go that far, but it does have a lovely flavor, and if you know how to cook it, it’ll knock your socks off.  Togue loves it roasted with capers, lemon and garlic.

The tail meat is firm and dense and has a texture similar to lobster meat. In addition to being a good source of protein, monkfish is low in sodium and a good source of vitamins B6, B12, potassium, phosphorus, and selenium.