The monkfish earlier has drawn me to reading more about the beastie. This thing is maybe the ugliest thing to come out of the sea, and thus I have a soft spot in my heart for it.

Monkfish Fun Facts:

• Monkfish have been reported to eat prey nearly one-half their size, as well as capture water birds at the surface.


• Monkfish are sometimes known as "allmouth" since the fish is mostly head and the head is mostly mouth. AKA Goosefish, Anglerfish, Lophius americanus

Eeple!!
Practically a Muppet-monster!
Julia Child and Monkfish



Monkfish are marine bottom-dwelling fishes belonging to the family, Lophiidae. These fishes have very broad, depressed heads (head is as wide as the fish is long) and enormous mouths. They have long, sharp teeth and a modified spine called an "esca", that is quite mobile and can be angled forward so it can dangle in front of the fish's mouth and be wiggled like bait to lure its prey. Monkfish range from the Grand Banks and northern Gulf of St. Lawrence south to Cape Hatteras, North Carolina. They are occasional visitors to the lower Chesapeake Bay from late fall to early spring. They inhabit sand, mud, and broken shell bottoms from inshore areas to depths greater than 800 m (2,300 ft).

Monkfish reach maturity between ages 3 and 4, and spawning can take place from spring through early fall depending on latitude. Females lay a non-adhesive, buoyant gelatinous egg mass that floats as a broad raft on the water's surface. Larvae and juveniles are pelagic and remain in this stage for several months before they settle to the bottom at a size of about 3 inches. Monkfish grow rapidly with females reaching approximately 39 inches and living to 12 years of age. Males have not been found older than age 9, and their total lengths reach approximately 35 inches. Monkfish are voracious predators and feed on benthic fishes and other prey almost as big as themselves.

American monkfish is found all along the Atlantic coast and as far north as the Grand Banks off the coast of Newfoundland. A whole monkfish is an unusual sight, and it has been called one of the ugliest fish of the sea. The monkfish's head is about twice as wide as the tail. It has a large wide mouth (which seems to be smiling maliciously) filled with dozens of sharp pointed teeth. There are three spines on top of the head. The first spine has a leaf-like flap of skin that is used by the fish as a lure for its prey. When hungry the monkfish erects this spine and rapidly moves it back and forth to attract smaller fish. The "bait" is skillfully waved out in front of the monkfish's mouth until its prey is close. Because of this "fishing or angling" behavior the monkfish has also been called the Anglerfish.

The appetite of this species is insatiable. Flounders, dogfish, skates, eels, herrings, cod and sea bass are only a few of the fishes in its diet, and sea birds, including cormorants, gulls and ducks, are also part of its regular fare. Lobsters, crabs, squid and other assorted invertebrates are also taken. There are authentic records of monkfish grabbing the feet of bathers. Even wooden buoys from lobster pots have been found in the monkfish's stomach.

In France monkfish, called Lotte, is a delicacy as expensive as Dover sole. Fortunately the price in America is much more reasonable, making monkfish a good value. In New York, commercial vessels that fish in the ocean along the south shore of Long Island and from the ports of Montauk and Shinnecock in particular generally catch monkfish.

Whole monkfish are rarely seen in seafood markets. Generally, skinless monkfish tails are sold in retail stores or served in restaurants. Monkfish tails may have a variety of different hues when raw, but the meat turns pure white when it's cooked.

Monkfish has a very lean delicate-flavored white flesh with a firm texture and no visible flaking. Monkfish is versatile in the kitchen and can be prepared in a number of different ways. Moist heat cooking methods like frying, baking, steaming, or poaching tend to work best. Cooking methods like broiling can cause monkfish to loose excess moisture and get tough and dry if it is overcooked. Because of its firm texture and mild taste, monkfish is also a great choice for seafood soups and stews.

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).