About Monk Fish

Monkfish, or Lophius americanus, was once thought of as a lower priced option for lobster. Today more kitchens and restaurants are using the fish and it has become more mainstream. There are many recipes for this type of fish, including grilled monkfish and baked monkfish.

Monkfish Description

Growing to a maximum of four feet long, the monkfish can be as large as 50 pounds. They have a large mouth, giving them a nickname of ‘all mouth’, and a flat head. They will typically have very sharp teeth. The head makes for 75 percent of the body mass. Because of this, fisherman may cut off the head and keep only the tail section to get to the usable part while taking up less space in the fishing boat. It is smooth and scaleless.

Monkfish Location

Monkfish is caught while bottom-trawling, with fishermen catching the fish while incidentally fishing for other bottom-dwelling fish. They are found from the Grand Banks to Cape Hatteras. They are also found in the mid-Atlantic and the Gulf of St. Lawrence. They have been over-fished and the price per pound has risen from this. It is still a cheaper alternative to lobster meat.

Monkfish as a Food

The only parts of the fish that are going to be edible are the liver and the tail. The tail meat is white and firm, with a lobster texture. The liver is used in sushi and sashimi. It can be prepared like lobster meat, or like any other fish meat. It is dense enough to grill and tasty baked.