Why is monkfish so cheap compared to other premium fish?
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3 min read
Monkfish, sometimes called "the poor man's lobster" for its firm, sweet, and delicious tail meat, has a complex market history that explains why it is so cheap. Historically considered undesirable "bycatch" in the United States due to its ferocious appearance, low demand kept prices down for decades until chefs began championing its culinary value. Today, a combination of sustainable stock management, efficient processing, and moderated consumer demand allows this versatile fish to remain a more affordable alternative to pricier seafood options.
