We all want to eat more fish. It's fresh, healthy and tastes amazing. With so many sustainable varieties to love, we want to give you a little nudge to try a few of our favorites in the coming weeks.

We'll share recipes, tips and interesting facts to guide you along your seafood adventure. We hope you'll find the experience as rewarding as we do.

So try something new. Cook with confidence.

Eat more fish.

TRY MONK: Here's Why

MONKFISH might be one of the ugliest fish you'll ever lay eyes on, but its less than appealing exterior masks a tasteful treasure within. Known as “the poor man’s lobster” the tail meat is similar in firmness and flavor to the better-known crustacean, but monkfish is a more budget-friendly option and much easier to prepare. 

FUN FACTS

• Monk is an “angler” fish, equipped with a built-in fishing pole on its spine to lure prey toward its scary, cavernous mouth
• Nicknamed “Sea-Devil”, superstitious fishermen used to refuse to bring monkfish aboard their vessels
• Monkfish Liver is a delicacy often found on sushi menus

HEALTH BENEFITS

According to NOAA Fisheries, Monkfish is "low in sodium; a good source of niacin, vitamins B6 and B12, and potassium; and a very good source of protein, phosphorus, and selenium."

Mac’s is a name you can trust. We strive to source our catch from local fishing families and sustainable seafood suppliers every season of the year, so you know the MONKFISH, scallops, littlenecks and oysters on your plate didn’t travel far to get there.

Count on us to know where your fish comes from.

Our Favorite Recipe

Smoky Monkfish Stew with Littlenecks & Mussels

Here is a recipe for a great seafood stew, tailor made for chunky monkfish medallions

Perfect Winter Comfort Food!

Serves 6

Ingredients:

3 lbs. monkfish fillets

18 littleneck clams (click to buy!)

18 mussels

1/4 cup olive oil

1 sweet onion, diced

1 shallot, minced

6 cloves garlic, minced

2 tsps. smoked paprika

1 tsp. red pepper flakes

Fresh thyme sprigs

1 cup white wine

2 28 oz. cans diced or whole tomatoes

Kosher or sea salt & black pepper

Fresh parsley, minced

Crusty baguette, toasted (pick on up at Mac's Markets)

Preparation:

• Warm the olive oil on medium-low heat in a large Dutch oven. Add the minced onion, shallot and garlic. Sauté gently for a minute or two until translucent.
• Stir in the smoked paprika, red pepper flakes and thyme. Add the wine and simmer for just a minute, then add the tomatoes. Bust up the tomatoes if they’re whole. Let the sauce simmer for a few minutes while you scrub the clams and mussels in cold water. If the mussels have "beards," just firmly pull them against the shell to cut them off.
• Trim the membrane off the monkfish. Cut the fillets in big, thick medallions or chunks, and salt and pepper them generously. Drop the clams into the pot first. Once the clams just begin to open, lay in the monkfish pieces and poke them down gently into the bubbling stew. Simmer for a few minutes, then add the mussels and cover until the shellfish open and the monkfish is cooked up white and firm.
• Serve in big, wide bowls with minced parsley and a toasty baguette to sop up all of the savory stew.

THE PROMISE OF SUMMER

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