Sounded a little weird to me, but worth a try. Skeptical as I was, I tried the fish and was truly shocked to find that it tasted just like lobster! Apparently, the sugar in the water has a chemical reaction with the meat where it tightens it up and gives it the consistency of lobster or snow crab meat.
Monkfish is groundfish, meaning it swims and feeds along the bottom of the ocean. It's known to some as "the poor man's lobster" because of its firm, sweet, and delicious taste similar to lobster tails, and to some as "all mouth", because most of the fish is taken up by the head and most of the head is mouth.
Rockfish has a delicate, nutty, sweet flavor. The meat is lean and medium-firm in texture, with a fine flake. Deep-skinned rockfish with the fat line removed have the most delicate flavor. The skin should be shiny and bright.
The dish is not heavy (it's oven fried and not deep fried) and it's not fishy tasting because rockfish is so mild. It's fairly mess-free because it's cooked in the oven and not on a stovetop, and the final dish is firm but tender, flakey but crispy, light but indulgent.
When prepared as instructed below, the cod has the texture and consistency of lobster and tastes almost like the real thing. I promise it will not taste “fishy” and your house will not reek of seafood for the next several days.
Q&A What does Rockfish taste like and how do you cook it?
What fish is closest to lobster?
What is the best substitute for lobster? To replace lobster in your next dish the best options are monkfish, crayfish, crab, or langoustines. They won't perfectly mimic the taste and texture, especially if they're cooked on their own.
This should be a hint that burbot is excellent table fare. Being a delicate, mild, white-fleshed fish, burbot is versatile in preparation possibilities. When boiled and dipped in garlic butter, burbot tastes and feels like lobster. In fact, many folks call burbot, “Poor Man's Lobster.”
Tilapia is an invasive freshwater species that originated in the tropics. Rockfish is a saltwater species and is primarily harvested by the fishing industry, with minimal farming. While both fish are farmed, tilapia's fast growth makes it especially economically attractive for aquaculture.
Rockfish is a fantastic alternative to tilapia. While not as versatile as all of the other fish listed above, rockfish are known for their great flavor. People who prefer light-flavored fish may not like rockfish because they have a much more intense flavor.
Served as fish n' chips or as beer-battered tacos, rockfish are sometimes called “rock cod” or “cod” or mislabeled as “snapper” or “red snapper.” And, while such mislabeling is likely well-intentioned, it misguides consumers and is a disservice to this amazing and diverse group of fish.
TriggerFish. Triggerfish are excellent eating, with firm white flesh that is almost sweet in flavor – closer to crab than fish. The most common preparation is pan fried although they can be broiled, baked, or grilled.
1. Grouper. There are more than 400 different species of grouper in the sea, but the most popular Florida favorites are Black Grouper, Red Grouper and Gag. This type of fish has a very mild flavor (somewhere in between seabass and halibut) with a light, sweet taste and large, chunky flakes, almost like lobster or crab.
Plus, fish is typically low in fat, making it even more appealing to consumers, but according to the Environmental Defense Fund, rockfish contains moderate levels of mercury. (6) Mercury can cause neurological disorders, thyroid issues, insomnia and kidney problems, to name a few.
Rockfish are a crucial part of the Chesapeake Bay ecosystem. Their local name comes from their habit of hiding among oyster reefs and rocks, where they feed on smaller fish, such as bay anchovies or menhaden and crustaceans like juvenile crabs and shrimp.
The health benefits of rockfish are massively undervalued. Pacific rockfish, also known as rock cod or Pacific snapper, is a lean mild-flavored fish high in protein, vitamin D, and selenium. Everyone has been beaten over the head with health benefits of protein by now.
These include shrimp/prawns, lobster, scallops, mussels, oysters, squid, octopus, crabs and other shellfish) is not clean. Some "fin fish" do not have scales (e.g. various types of tuna - blue fin and yellow fin are clean) and therefore are also included amongst the Biblical unclean foods.
Made from a combination of real lobster meat and Wild Alaska Pollock, “imitation lobster” is far from being fake. An inexpensive, sustainable, and delicious alternative to real lobster, Imitation Lobster is actually made from real seafood—its main ingredient is a Japanese seafood paste called Surimi.
“We were all shocked,” Calkins told the Vancouver Sun. “We had a couple of people who work in the fish industry on our boat and they were shocked, too.” It's mysterious because the only lobster found in Canadian waters is the American lobster, and it only inhabits Atlantic coastal waters off Canada and the U.S.