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a parasite found in monkfish liver |
Once home I washed the livers in cold water. I also pulled out about 10 worms from that batch of (11) livers! Some of them were poking out of the livers, some were just beneath the surface and some were inside the one I cooked. I have to be honest the first and second time I pulled one of these out, they moved and I got a bit freaked. I think I recovered by the 5th one!
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fresh monkfish livers |
According to Ralph, "monk fish are like cod and cusk where they sometimes have a lot of worms. Part of nature. Just pick out the ones you see. Won't hurt you if you miss some." If you have concerns about these parasites just be sure to freeze and/or cook them thoroughly prior to eating.
Here is a youtube video of someone pulling out a worm and a link that someone nicely wrote about them. Bon appetit!!
https://www.youtube.com/watch?v=AI8zlkoSyBQ
http://www.allenhemberger.com/…/specia…/2013_02_20_monkfish/
There are parasites that you do not want in your body. Check out this Roundworm reference from the University of Maryland Medical Center website. If you suspect that you have any of these worms I suggest you see a health care provider for proper diagnosis and treatment.
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fried monkfish liver |
Ingredients:
A pinch of salt
A pinch of ground black pepper
A few dried sage leaves, crushed
1 monkfish liver (about 7 inch x 5 inch), cut in half, removed any visible parasites, washed well, drained and dabbed with a clean paper towel to dry
About 1 Tbsp olive oil
Method:
Add salt, pepper, and crushed sage to both sides of the liver. Fry the liver in oil over medium high about 5 minutes on each side until golden brown. Cook until brown if you want to assure that the parasites are killed completely! Keep a splatter guard on the pan to contain the oil.
*You may use a different oil if you prefer.
*If you have fresh sage then just fry them whole and use them as a garnish for your appetizers.
About 1 Tbsp olive oil
Method:
Add salt, pepper, and crushed sage to both sides of the liver. Fry the liver in oil over medium high about 5 minutes on each side until golden brown. Cook until brown if you want to assure that the parasites are killed completely! Keep a splatter guard on the pan to contain the oil.
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fried monkfish liver with boiled periwinkle on sauteed baby kale and toasted baguette |
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fried monkfish liver with boiled periwinkle on sauteed baby kale and toasted baguette |
*If you have fresh sage then just fry them whole and use them as a garnish for your appetizers.
*For appetizers as seen above:
I used benecol (magarine made from plant stanols) to spread on the toasts. Added Sauteed Baby Kale, then topped with a slice of Fried Monkfish Liver and even some Boiled Periwinkles.
I used benecol (magarine made from plant stanols) to spread on the toasts. Added Sauteed Baby Kale, then topped with a slice of Fried Monkfish Liver and even some Boiled Periwinkles.
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