Monkfish Flavor Profile
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Monkfish have a mildly sweet taste and a firm, dense texture and is sometimes called “poor man’s lobster” due to its similar taste & texture. Quality fillets should be off-white or pale gray when raw. The flesh is covered with a bluish-gray membrane which needs to be pulled or peeled off before cooking.
Typical Cooking Methods
- Bake
- Broil
- Deep-Fry
- Grill
- Poach
- Saute
- Smoke
- Steam
- Sushi
Monkfish FDA Approved Names
Monkfish, Goosefish
Common Unapproved Alternate Names:
(US/Canada) Goosefish, Monkfish, Anglerfish, Angerl, Allmouth, Lotte
(Europe) Molligut, Bellyfish, Lawyerfish, Fishing frog
*Note: According to the FDA the Alternate (Vernacular) Names are for CROSS REFERENCE ONLY, and generally not acceptable for product labeling in interstate commerce. Their use may result in seafood misbranding.
Sushi Names:
Anko, Ankimo, Ankoh
Description (Lophius americanus)
Monkfish are among the ugliest, scariest looking fish out there! It is a scaleless soft-bodied fish which is mostly head & mouth with nasty sharp claw-like teeth. It is not a swimming fish, but rather uses its wing-like pectoral fins to slowly walk along the ocean floor or ride the currents.
They are fast growing but relatively short lived compared to other deep sea species. Females are larger than males, grow to over 4 feet long and live to around 13 years old. Males grow to about 3 feet long and live to only around 7 years old.
Monkfish are an ambush hunter, blending into the ocean floor they wait for their prey to get close then open their mouth with a huge sucking motion to inhale their unsuspecting prey. The have a modified spine called an “esca” which they can dangle in front of their mouth and wiggle like bait in order to draw their prey close enough to swallow.
 © CG1 courtesy Andrew Grygus |
 © CG1 courtesy Andrew Grygus |
 © CG1 courtesy Andrew Grygus |
Fresh Availability
Fresh seafood availability chart: green areas show peak availability, light green show limited availability, gray indicates not available fresh. Frozen available all year long.
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Monkfish Butchering Yield %
| Item | To Skin/On Fillets | To Skin/Off Fillets | Notes |
|---|---|---|---|
| Skin/On Tail | — | 72% | If you have yield info on this fish please comment below. |
Range & Habitat
Monkfish Americanus are a deep-water, bottom-dwelling species found along the Atlantic coast from the Gulf of St. Lawrence in Canada to Cape Hatteras, North Carolina. They typically are found in large groups together and prefer habitats of mud, sand or shell.They can tolerate a wide range of temperatures and are found in depths ranging from inshore to 3,000 feet deep.
Typical Wholesale Products
- Skin/On Tail
- Skin/Off Tail
- Skin/Off Boneless Fillets
Sustainability
| Name | Alternate Names | Catch Method | Catch Region |
Seafood Watch |
Ocean Wise |
Mercury Concerns |
|---|---|---|---|---|---|---|
| Monkfish | Goosefish, Anglerfish, Angerl, Allmouth, Lotte | Wild, Bottom Gillnet | Gulf of Maine, US Mid-Atlantic, North Georges Bank, South Georges Bank |  |
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Medium |
| Wild, Bottom Trawl | US Mid-Atlantic, New England | |
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Medium | ||
| Disclaimer: The sustainability info above is accurate to the best of our knowledge. However, each program randomly updates their information without our knowledge. We therefore recommend that you verify the current accuracy of this information. | ||||||
 = Best Choice/Recommended = Good Alternative = Avoid/Not Recommended |
Updated August 2017 |
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Nutritional Informationbased upon a 6 oz (171 grams) raw edible serving.
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