By Kalofagas Greek Food & Beyond on December 04, 2013
From September and through the winter, I begin to see monkfish at shops in Greece and here in Canada. It’s not a pretty fish but it’s delish, no pin bones and the meat on the fish comes from two loins that are attached to the tail bone. You would get two pieces of that resemble pork tenderloin. . . .
Read more from Monkfish Saganaki at Kalofagas Greek Food & Beyond
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