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Monkfish tastes great seared or grilled. Cut as sideburns with the spine, it is also very juicy. Since its meat harmonizes well with strong flavors and retains its firmness even when cooked for a long time, it is also well suited for stews, curries or fish soups. Monkfish is also an excellent fish for the preparation of ceviche.
Another delicacy is its liver, which can be found in cans from time to time.