Monkfish

Description:

Monkfish is a striking deep-water species known for its broad, flattened head, wide mouth, and signature “angler” lure that extends from its snout. Despite its unusual appearance, the tail yields firm, pearly white flesh with a dense, lobster-like texture.

Habitat:

They’re a bottom-dwelling fish found in large groups. They prefer soft areas so that they can bury themselves such as mud, sand, or shell. They live along continental shelves and can be found along the Atlantic coast from Newfoundland down to North Carolina in North America.

Harvesting:

Primarily harvested in the North Atlantic and coasts of Norway and The Mediterranean. Fisheries use bottom trawls, sink gillnets, and scallop dredges to fish Monkfish.

Nutritionals:

• Low in fat
• Packed with beneficial minerals
• High in protein and vitamins
• Good source of selenium
  (antioxidant for heart and immune health)

Texture & Flavor Profile:

• Tight, meaty white meat
  (“the poor man’s lobster”)
• Mild, sweet flavor
• No fishiness

Recommended Cooking Methods:

Pan-frying, Roasting, Grilling, Poaching.