Monkfish (2005-03-26)
I was at a fish shop and spotted some monkfish, which are about the ugliest fish on the market. Despite their look, monkfish are highly valued and priced by the Japanese. In fact these fishes are so valuable that people here eat EVERY part of the fish. The meat is eaten sashimi style, deep-fried, or cooked in a stew. The skin, internal organs, especially the liver, are often eaten in a hotpot. Even the bones are consumed either deep-fried or boiled, truly nothing is wasted.
I like monkfish (minus the skin, guts, bones bits). When cooked, its flesh becomes firm and has a mild taste. I like fish that tastes like chicken (doesn't everything?).
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