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| ITALIAN RECIPES TRADITIONAL AND CREATIVE
The description and the Italian recipes of the sea fish
(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. The Italian monkfish recipes proposed by Italian Homemade Cooking
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