Wild-Caught Monkfish Loin - North Atlantic - 16-20 oz.
- Sustainably Sourced
- Caught off the Grand Banks Continental Shelf
- Boneless / Skinless
- Premium Back Loins
- Firm Texture Comparable to North Atlantic Sea Scallops
- 1-2 loins total weight 16-20 oz.
- Buy 3 for $28.99 each and save 12%
- Buy 6 for $24.99 each and save 24%
Buy Wild-Caught North Atlantic Monkfish Online
If you love lobster or scallops, then you need to try Wild-Caught North Atlantic Monkfish. The flavor and texture of this local Maine fish is most often compared to these two crustaceans. The monkfish loin comes from the tail of the fish and has a mild flavor in its large flakes of meat. Because of its dense meat, the monkfish is an excellent choice to grill, pan-roast, or bake to heighten its natural mild yet slightly sweet flavor. Our monkfish loins are sourced from the North Atlantic and fillets are cut daily. We flash-freeze them immediately to seal in freshness and every fillet is boneless. If you’ve never had monkfish before, add it to your cart today to discover what you’ve been missing.
In accordance with NOAA FishWatch guidance, Maine Lobster Now proudly serves sustainably and responsibly sourced seafood products to our customers. Wild-Caught North Atlantic monkfish is local to waters off the coast of Maine and are sustainably sourced using gill nets to fish them throughout the North Atlantic and Canada.
What’s the Serving Size of Wild-Caught Monkfish Loin?
Each order of wild-caught monkfish comes frozen in a 1 lb. package. We recommend serving 8 oz. of fish per person, so your monkfish loin will be enough to feed 2 people as their main course.
The Health Benefits of Monkfish
Seafood is widely regarded by medical experts and dieticians to be healthy and provide nutritional benefits not found in other meat sources. While salmon is often widely publicized for its health benefits, in general, most fish species are also low in calories and fat, but high in protein, vitamins, and minerals.
Monkfish has just 60 calories and 1.5 grams of fat per 3 oz. serving while providing 12 grams of protein. Monkfish is also an excellent source of both iron and potassium.
We ship out orders Monday - Friday for next-day delivery on Tuesday - Saturday, as long as the order is placed by 2PM ET. You may also schedule your seafood delivery ahead of time by choosing your desired date at checkout. Not all towns have Saturday delivery, so if you are interested in Saturday delivery, please contact our Customer Service Team by email or phone with your zip code so we can check availability. All orders scheduled to be delivered on Saturday are subject to an additional delivery fee.
All frozen packages are sealed in a reusable box with dry ice, while our fresh packages are packed with gel packs. Packages containing both frozen and fresh products will be packed with gel packs. Dry ice is not harmful to your food as CO2 is found naturally in the air we breathe, however, it can be so cold that it can burn your skin if you touch it with your bare hands. Please wear gloves when handling dry ice.
Shipping exceptions include holidays, the eve of a holiday or inclement weather. Our Customer Service Team will inform you via phone call or email if there are any issues with shipping your order out as promptly as possible.
Once you receive your package, you should open your package and make sure all your items arrived safely. If you have any issues with your products you must notify our Customer Service Team with photos of any issues via email the day your package arrives. For further questions, you can refer to our shipping policy here.
Simple Instructions for Storing and Thawing Monkfish
Storage: Keep frozen ≤ 0℉ (-18° C). Vacuum-sealed fish held under these conditions should retain their quality for at least 6 to 12 months. Lean white fish (halibut, cod) generally have a longer freezer life than fatty fish (salmon, tuna, sablefish). It is important to note seafood stored in frost-free freezers should be used within 3 months.
Thawing instructions: Thaw under refrigeration ≤ 38℉ (3℃). Before thawing, puncture or remove packaging. For quick-thawing, place frozen fish in cool water for approximately 20 to 30 minutes, just until contents are flexible. Once thawed, immediately cook or refrigerate (if refrigerating, puncture the package). Regardless of the chosen thawing technique, once the product is thawed, it should be cooked within 24 hours and stored at a temperature no higher than 38℉ (3℃).
Cooking Wild-Caught Monkfish
All of our fish products can be served in a variety of ways. You can follow your own household recipe or find plenty of fish recipes online.
Pro Tip: Monkfish fillets have a purple, translucent membrane attached to the loin. It is recommended to cut the membrane away before cooking.
Please be Aware: Consuming raw or undercooked fish may increase your risk of foodborne illness, especially if you have certain medical conditions.