What characteristic earns Monkfish tail meat the moniker 'poor man's lobster' in Europe?
Answer
Its desirable mouthfeel and density, reminiscent of shellfish.
The comparison of monkfish tail meat to lobster stems from its specific textural quality, rather than an exact flavor duplication. Monkfish tail is remarkably dense and holds its structure rigorously during cooking, which translates to a desirable mouthfeel often likened to that of firm shellfish, such as lobster. Furthermore, the monkfish's diet, which often includes various crustaceans, may subtly impart some of that essence into its flavor, contributing to its reputation. This combination of density and subtle flavor association leads culinary professionals and consumers in Europe to use the affectionate term 'poor man's lobster'.
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