Usa "monkfish" in una frase

1. “That wasn't lobster; it was monkfish! It has a texture so close to lobster that it can be easily mistaken for something a lot more expensive

2. Monkfish brings with it a texture similar to that of lobster

3. If you have ever had lobster in a restaurant in some kind of dish, you may wonder if you weren’t actually eating lobster, but monkfish

4. I sincerely hope that those pieces of seafood in the bisque weren’t monkfish

5. Because of its texture, monkfish can be

6. Monkfish is best at 104°F (40°C) and turbot at 108°F (42°C)

7. “The monkfish is the best of all food fish,” they say, knowing that the preparation is a real challenge

8. The meat of the monkfish has a very different structure from other fish, reminiscent of light veal meat

9. “Our monkfish is caught in the cold and clean waters outside of the Norwegian coastline by Møre og Romsdal and outside of Sogn og Fjordane, where the fishing quotas make it legal to extract a specific number of monkfish each year

10. “Most people buy monkfish to grill

11. If it is even a little bit overcooked, the monkfish turns into rubber–in other words, inedible

12. The monkfish is perfect at an inner temperature of 100