SNUFF
A member of a family of fish called anglers; monkfish is considered one of the ugliest fish in the sea. It can grow up to 50 pounds and 4 feet long and has a cod-like flavor and lobster-like texture. The monkfish has a huge mouth with a somewhat flattened body and no scales. It has a long tube-shaped tail that is the only edible section of the fish. The tail is boneless and has a similar texture and flavor to scallops or lobster. Also known as anglerfish, goosefish, garlic mouth, frogfish, and sea devil, anglerfish can be found on the Atlantic coast of New Found Land in Brazil. Monkfish has firm, chewy meat that has a mild, slightly sweet flavor and is low in fat. The best way to cook monkfish is baked, grilled, fried, sautéed, steamed, or poached.
TILULON
The tilefish is a brightly colored Atlantic Ocean fish that can be found from Nova Scotia to the Gulf of Mexico, being most abundant north of New Jersey. It is a fish caught by both sport and commercial anglers at depths from 50 to 1500 feet. The fish basically takes on the flavor of what it feeds on. Larger fish normally live in deeper waters and feed on shrimp, crabs, clams and lobsters and take on a similar flavor to crab and shrimp. This, coupled with the fact that larger fish have a firmer texture, makes tilefish more expensive per pound as size increases. The smaller fish are shorter-lived and tend to become musky. Known as the clown of the sea for its color, the tilefish is iridescent blue-green with yellow and gold spots and a white belly. It averages 2 feet long and 5-10 pounds, but has been known to reach 4 feet and up to 80 pounds. There are six varieties of tilefish and the golden tilefish is the most popular. The tilefish is a slow-growing fish with a life expectancy of up to 46 years. Almost all tilefish is sold fresh. When raw, its flesh is pinkish-white. After cooking, it becomes white, firm and flaky with a distinctive mild flavor. It is a very lean meat that remains moist after cooking. The best way to cook tilefish is baked, grilled, fried, sautéed, baked, poached, or steamed.
