Monkfish Tail

Poetically called "poor man's lobster," monkfish has no bones but a thick central cartilage, and its flake-free flesh possesses formidable elasticity. Very watery, it shrinks violently during cooking. It often requires purging with salt to firm it up, followed by trussing (tying like a roast) to keep an aesthetic cylindrical shape. It withstands long stewing (Armorican style) incredibly well without ever falling apart, thanks to its unique tissue architecture.