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Monkfish Tail

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published on March 24, 2012
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“Hmmmm… I’d like to order something with seafood and pork – bacon preferably, and some sort of potatoes” – a diner might say. You sir diner are in luck. We’ve got just the dish for you here at s@mple. enter monkfish tail.

monkfish tail. pecan wood smoked bacon,
arugula and walnut pesto, french potatoes

(as it appears on the menu, and pictured above)

Who doesn’t like monkfish tail? It’s delicious – not a flaky fish – a meaty fish – well, fish tail. If you don’t know a whole lot about monkfish, here’s some information from Wikipedia:

Monkfish (or headfish) is the English name of a number of types of fish in the northwest Atlantic, most notably the species of the anglerfish genus Lophius and the angelshark genus Squatina. The term is also occasionally used for a European sea monster more often called a sea monk.
Monkfish is the most common English name for the genus Lophius in the northeast Atlantic but goosefish is used as the equivalent term on the eastern coast of North America. Lophius has three long filaments sprouting from the middle of the head; these are the detached and modified three first spines of the anterior dorsal fin. As in most anglerfish species, the longest filament is the first (illicium), which terminates in an irregular growth of flesh, the esca. This modified fin ray is movable in all directions. This esca is used as a lure to attract other fishes, which monkfish then typically swallow whole. Experiments have shown, however, that whether the prey has been attracted to the lure or not is not strictly relevant, as the action of the jaws is an automatic reflex triggered by contact with the esca.

thanks Wikipedia, that was a little dry science-y for my taste –  here’s some information about monkfish is used… also from Wikipedia:

In Europe and North America, the texture of the tail meat of fish of the genus Lophius, is sometimes compared to lobster tail and has been alluded to as the “poor man’s lobster,” although today it commands prices equivalent to, and in some cases exceeding, lobster and other marine delicacies. According to Seafood Watch, monkfish consumption raises sustainability concerns due to past overfishing and damage to the seafloor habitat resulting from the use of trawlers and gillnets to catch this fish.

Dine at s@mple and try the monkfish tail – especially since you now know so much about it! It’s always a good idea to make reservations online – see you soon!

Monkfish Tail at s@mple

 

 



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Sunday:   Closed for lunch

intermezzo menu from 3:30 to 7pm

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