An ugly looking saltwater fish with a huge head and a very large tail. The tail is cut into fillets and if often referred to as "poor man's" lobster for its firm texture and similar taste. Suitable for sautéing, baking, and poaching. Smell is an indicator of freshness and fresh monkfish should not have a strong fishy odor. Store Monkfish in the refrigerator wrapped and placed in a baking dish filled with ice.
Squatina, also known as angel sharks, are flat-bodied, bottom-dwelling sharks. They have a blunt snout and have teeth that can crush the shellfish that they eat.
also known as angler, is a saltwater fish with lean, mild-flavored, firm white flesh. The large tail is cut into fillets that are available fresh or frozen. To test fish for doneness: Slit the fillet at the thickest part with the tip of a small, sharp knife. If properly cooked, the flesh will appear just opaque but still moist.For other types of fish, see anchovies, cod, flounder, halibut, lingcod, mackerel, red snapper, rock cod, salmon, salt cod, sardines, sea bass, snapper, sole, swordfish, trout, and tuna.
