Which of the following is a characteristic of monkfish?

Monkfish is well-regarded for its mild flavor and firm texture, making it a popular choice in various culinary applications. Its meat is often compared to that of lobster due to its firm and slightly sweet characteristics, which allows it to hold up well in different cooking methods such as grilling, roasting, or braising. This versatility, combined with its pleasant taste profile, makes monkfish a staple in a range of recipes, especially in Mediterranean and French cuisine.

It is important to note that monkfish is not a freshwater fish, does not typically appear in sushi preparation, and is definitely not classified as shellfish, which are entirely different types of seafood. Overall, option B accurately emphasizes the culinary qualities of monkfish that chefs appreciate, highlighting its appeal in cooking and dining experiences.