Monkfish (Lophius)

Monkfish, Lophius americanus 1,000 master cartons 20 MT Size 3 , 4 and 5 fish per 20 kg master carton January 2018 Production All NEW production ** winter catch only ** March delivery to Busan This fish is plate compression frozen the same day it is landed.

Frozen Monkfish Tails (Lophius Litulon), Skinless, bone in, belly on, chemical treated, 100% /90% /80% N.W, size 80-150, 150-200, 200-300, 300-500, 500-700, 700-1000, 1000-2000, 2000G UP. Small size can be put in bulk or retail package. Big size will be bulk package, IQF.

Supplier: Frozen fish fillet, iqf monkfish tails (lophius litulon), iqf bqf pacific cod fillet (gadus macrocephalus), iqf bqf alaska pollock fillet (theragra chalcogramma), iqf chum salmon fillet, salted alaska pollock fillet, squid series, squid tube, squid ring, dry squid, smoked squid, surimi products : imitaiton crab sticks, imitation crab chunks, imitation crab claw, imitaion scallop, imiation shrimp, vegetable & fruits: strawberry, fuji apple, yellow peach dice, mushroom, asparagus, ginger, carrot, sweet corn, broccoli, green beans

Monkfish tails skinless 80-150g 150-200g 200-300g 300-500g Monkfish fillets Monkfish cubes 40-60g with bone EU treated Latin name: Lophius litulon Monkfish are deep water bottom-dwellers, mostly harvested in the North Atlantic from coastal Norway to the Mediterranean. Rather than swimming, they use their fins to "walk" along the ocean floor and search for prey. They are voracious feeders and will eat nearly anything that swims nearby. Each fish contains two thick fillets, generally weighing between one and four pounds, on either side of the spine. The tail is prized for its tenderness and mild flavor, and is the part of the fish most commonly sold. There is flavorful meat located in the cheeks, as well, but this cut is not commonly harvested in America. The meat is firm, lean, and white, light gray, or light pink in color, firm.. Monkfish have small eyes, rows of fang-like teeth, and large heads and mouths. The tail is the only edible part of this fish. When filleted, the flesh is bright white and the texture and mouthfeel are often compared to that of a cooked lobster.