Monkfish/Angler Fish
아귀/아구
A fish most popular in the Agwi Jjim (braise) or Agwi Tang (stew) dishes. Also may be served grilled or fried.
Monkfish is a firm, white meat fish with a lightly sweet taste and dense texture, both of which are similar to lobster.
Seafood Sustainability: Monkfish have been upgraded to "good alternative" status.
Check the current Seafood watch page on Monkfish.
Source: hannaone/Seafood Watch
Image: Image by Patou Ricard from Pixabay
Disclaimer: hannaonetwo.com/hanna-one.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Revenue generated through Amazon purchases (products linked through this site) help to support this web site. As an Amazon Associate I earn from qualifying purchases.
Copyright © 2007 - 2023 hannaonetwo.com℠/hanna-one.com ℠(Gil "hannaone", author of all content on this site). Recipes may be freely copied and distributed for private home/non-commercial use only. If published in any manner, credit to the author with a link to the authors web site is required. Original image(s)/photography by hanna-one.com/hannaonetwo.com on this site are licensed under a Creative Commons Attribution-ShareAlike 3.0 Unported License. Other Images are licensed/copyrighted as indicated per image. All other content/material is ALL RIGHTS RESERVED.
This website is the work of the original hannaone. Korean recipes appearing on hannaone.com are being used without permission by the current registrant