 |
| Complete monk fish |
In the small fish market at Rovinj,
Croatia, bought a complete, not already cut up 1kg monk fish, just caught in the
morning. The fishmonger removed the skin and I carve up the fish as I like it.
 |
| monk fish |
It is divided into 2 fillets of flesh, 2 jaws, 2 cheek muscles, liver and stomach.
 |
| monk fish |
Lightly salted for a few hours, they are
seared in oil, the flesh is softer than the cold water Atlantic breed, the
liver is creamy, the cheek and jaw muscles are crunchy and the stomach are
really tough.
No comments:
Post a Comment