tasmanstarseafoodmarket's blog

If you’ve never tried monkfish, you’re missing out on one of Australia’s most underrated seafood treasures. Often called the “poor man’s lobster”, monkfish delivers a sweet, firm, almost buttery bite that rivals premium shellfish, without the premium fuss. Yet despite its incredible flavour and versatility, it remains one of the ocean’s best-kept secrets.

So why isn’t everyone talking about it? Let’s change that.

What Makes Monkfish So Special?

When selecting seafood, understanding the differences between varieties can help you make choices that align with both your palate and your values. In this article we’ll compare one well-known deep-sea species, the Orange Roughy with the broader category of “white fish” (such as cod, hake, tilapia and barramundi) in terms of taste, price, and sustainability. Many consumers exploring premium seafood options whether they’re browsing fillets or even looking for lobster tail raw online often wonder how orange roughy stacks up against more common white fish.

Taste & Texture