Description

Often called anglerfish, frog fish, sea devil, fishing frog, or common monkfish, monkfish is a distinctive, deep-sea species highly appreciated in gourmet cuisine for its delicate taste and texture. Despite its unusual appearance—featuring a wide, flat head, broad mouth lined with sharp inward-pointing teeth, and a spiny back—monkfish offers exceptional culinary value, especially its prized tail meat.

Appearance and Habitat

Monkfish are native to the North Atlantic—from Newfoundland and Maine, down to North Carolina—and are also found in parts of the Indian Ocean. They have mottled dark brown or olive-green skin above, are whitish below, and can reach up to 200cm in length (although most range between 2–4 feet). Preferring muddy, deep-water habitats, monkfish are ambush predators that lie camouflaged on the seabed.

Culinary Qualities

Monkfish tail is firm, white, and boneless with a subtly sweet, delicate flavor comparable to lobster. Its dense texture holds up well to grilling, roasting, or sautéing—the perfect star for soups, stews, or even faux-lobster rolls. Monkfish is commonly sold whole (skinned) or as tail fillets, ready for versatile culinary use.

Nutrition Facts (Per 100g, cooked)

Monkfish is excellent for lean protein, low in fat and cholesterol, and contains important minerals like phosphorus, potassium, and selenium. It contains no carbohydrates or fiber and is a source of vitamin B12 and B6.

“The meat of monkfish is both firm and tender, boasting a subtly sweet flavour that closely resembles that of lobster tail. With its mild taste and thick white fillets, monkfish is an excellent choice for those new to fish or inexperienced in cooking.”