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FUSION COOKING AND RECIPES FROM THE WORLD

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 ITALIAN FUSION PHOTOGRAPHED RECIPES AND RECIPES FROM THE WORLD WITH the monkfish PRESENTED BY FUSION COOKING AND RECIPES FROM THE WORLD  

Each picture is linked to the photographed recipe, the recipes are shown in order of arrival.

The monkfish

(Lophius Pescatorius)

Monkfish has a very ugly  appearance, the prominent snout with many sharp teeth, the eyes located in the middle of its head and a grey-greenish colour.

Monkfish 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, 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. It can grow to 6,50 ft (2 mt) in length. The skin, light and without scales is very easy to remove.

Excepting the central bone it has very rare bones, and the meat is very thick and delicate. Generally cooked beheaded, the head can be used for the broth, after evisceration.

When fresh the meat is white/pinkie, elastic and not flaccid or viscid.

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recipes with monkfish presented by fusion cooking and recipes from the world

 

RISOTTO WITH CURRY AND MONKFISH

Very perfumed dish, the curry sauce is millenary associated to the rice and seems preventing the Alzheimer disease.

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