Monkfish Fillets

Also known as goosefish, anglerfish, lotte, and allmouth, monkfish differ from most finfish in that they have an enormous head which narrows into a fleshy tail, and their scaleless skin is smooth and slippery. Monkfish belong to the anglerfish family. Members of this family "fish" for their food by using an irregular- shaped flap of skin at the top of their head to lure small fish within seizing distance. Monkfish is landed as an incidental catch of the bottom trawl fishery. Fishermen cut off the huge head and belly section at sea and bring in only the meaty tails, which are skinned and cut into two cylindrical-shaped fillets. Monkfish can reach 4 feet long and 50 pounds, but the average commercial catch measures about 2 feet and weights between 7 and 15 pounds.

The only edible portions of the monkfish are its muscular tail and its liver. The tail meat of the monkfish is delicious: dense, sweet, and very similar to lobster tail meat in both flavor and texture. Like many fish, monkfish is an excellent low-fat, low-cholesterol source of protein and B vitamins. Monkfish liver is quite popular in Japanese cuisine, usually served as sashimi (Ankimo).

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Last modified: 05/12/08