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The "poor man's lobster tail", Monkfish is an abundant and underrated piece of seafood. Its dense, boneless, and mild tasting tail meat will be a pleasant surprise if you have not tried this fish before. Our favorite recipe for Monkfish is simple, a lemon, butter, thyme, and garlic marinade that is seared to lock in the flavor and finished in the oven producing a tender meal that will rival your favorite lobster and scallop dishes.

Red's Best uses advanced freezer technology to super-freeze their locally caught fish and shellfish to temperatures below -61 degrees Fahrenheit for a minimum of 24 hours. They perform this process as it is necessary to reduce the risk of consuming raw, wild seafood. Red's Best commercial super freezer accelerates the freezing process, and preserves the texture of the proteins by reducing the expansion of water molecules within the flesh of the seafood.

The haddock are flash frozen and vacuum sealed at peak freshness from the ocean. Each packaged item provides the transparent catch data to harvest your local catch; the fisherman, vessel, port of origin, and gear used.

All our seafood selections are evaluated based location and catch or aquaculture method as a recommended by the Monterey Bay Seafood Watch.

  • Catch Method: Bottom trawls, sink gillnets, and scallop dredges 
  • Delivered Frozen

Red's Best Seafood, Duxbury MA

Keep frozen until ready to use. Defrost in fridge and cook within two days.


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