Monkfish is comparable to puffer fish in Japan. Its nutritional value is very rich and can be used as a health care product. Monkfish is rich in vitamins A, D, and E. Although it is a type of meat, it is indeed low in fat and low in calories. The liver of monkfish is the most valuable and delicious part of its body, and its taste can even rival that of French foie gras.

Storage conditions: need to be frozen.

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