Monkfish

Name: Monkfish, also called anglerfish (Lophius piscatorius and related species) — an ugly, wide-mouthed, bottom-dwelling fish, with a huge head, and a lure on its head to attract prey. Only the tail is eaten, with firm, boneless, sweet, lobster-like flesh.

Description

Monkfish live on the sea floor of the north-east and north-west Atlantic, and the Mediterranean. Fishermen once threw them back as worthless, but since the 20th century they have become a popular, expensive fish, particularly in France (lotte), Spain, Italy and Britain. The tail is the only part eaten in Europe, and in Japan, the liver (ankimo) is a delicacy, nicknamed “foie gras of the sea.”

The flesh is firm and dense, with no small bones, with a sweet, mild flavour and a texture that is often compared to lobster or scallop, which is why it is called “poor man's lobster.” It stays firm when cooked, and so is good for roasts, skewers and curries. Some stocks have been overfished.

Main nutrition value

Monkfish is a lean, white fish, low in fat and calories, and a good source of high-quality protein, selenium, vitamin B12, phosphorus and iodine. It is very low in fat, and generally low to moderate in mercury.

How best to be consumed

Monkfish is firm, and holds up to roasting and grilling.

1. Remove the thin grey membrane, and roast the tail whole, wrapped in bacon or ham, for 15 to 25 minutes.
2. Cut into medallions and pan-fry, or grill on skewers, with garlic, herbs and lemon.
3. Add to curries, stews and bouillabaisse, where it stays firm.
4. Cook to 63°C, and avoid overcooking, which makes it rubbery.
5. Choose certified or well-managed monkfish, since some stocks are overfished.

Overconsumption could cause…

Monkfish is healthy in food amounts.

1. Fish allergy, which can be severe and is usually lifelong, so anyone allergic must avoid fish and check labels, including fish in sauces and dressings.
2. Gout flare-ups in people with gout, since fish and shellfish are moderately high in purines.
3. Overfishing and environmental concerns for some stocks, so look for MSC or ASC certification, or check a sustainable seafood guide.
4. Mercury in some fish, so check local advice for pregnant women and children.

GroupsWhite FishFinfishHigh proteinLow fatLow sodiumRich in seleniumRich in vitamin B12Fresh

Related foodsHaddockFlounderPlaiceSoleCodHake

Wikipedia — Monkfish, used for origin, naming and history: https://en.wikipedia.org/wiki/Monkfish