Monkfish being promoted

Once tossed over the side as bycatch, the bottom-dwelling Monkfish is slowly finding new appreciation on dinner plates in New England. It's firm, white flesh tastes much like lobster, and even the cheeks, long considered a delicacy in Europe, are finding their way to our shores.

The EDC's Stonington Fresh initiative has teamed up with Cornell Cooperative Extension to conduct a monkfish marketing project designed to increase demand and expand domestic sales. Surveys have been launched for Fishermen, Dealers/Processors, Retail, Consumer and Restaurants/Chefs. QR coded survey invitations for the fishing fleet have been posted at Town Dock. Like to help? Choose your survey below!