Baby Squid Bay Scallops Chum Salmon Cod CrawFish Flounder Halibut Loligo Squid Mackerel Mahi Mahi Monkfish Mussels Ocean Perch Pink Salmon Pollock Red Snapper Sea Scallops squid Shrimp Swimming Crab Tilapia		Monkfish (Squatina japonica)
		Description: The only edible portions of the monkfish are its muscular tail and its liver. The tail meat of the monkfish is delicious: dense, sweet, and very similar to lobster tail meat in both flavor and texture. Like many fish, monkfish is an excellent low-fat, low-cholesterol source of protein and B vitamins. Monkfish liver is quite popular in Japanese cuisine, usually served as sashimi (Ankimo). Country of Origin: China. Seasonality: June through October Quality Control Conditions: All product is produced in our HACCP-certified plant and must conform to our high quality standards.