3.5 ounces of raw, edible portions
Total Fat 1.52g
Saturated Fat 0.34g
February through October, progressing from south to north.
Flavor & Texture
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. Monkfish liver is quite popular in Japanese cuisine, usually served as sashimi.
Monkfish, is best cooked with some moisture. It’s fine roasted — if you roast it long enough — and it’s good grilled. But in both cases it’s got a tough texture that can be a turnoff. Monkfish has been called the “veal of the sea” and cut into thin medallions, breaded and sauted; the toughness disappears and the fish works well in a variety of preparations. But braised, it also becomes tender, fairly quickly.
Monkfish is low in sodium and is a good source of niacin, vitamins B6 and B12, and potassium and a very good source of protein, phosphorus, and selenium.
The monkfish resource is healthy and is harvested at sustainable levels. Managers established a rebuilding plan for monkfish since 1999, implementing strict management measures to improve the health of the monkfish resource. Monkfish has since been declared rebuilt.
There is currently no commercial aquaculture of monkfish in the Uned States.
Monkfish live on the ocean bottom, typically on sand, mud, and shell habitats. They can tolerate a wide range of temperatures and depths from inshore up to at least 2,950 feet deep. Found in the Northwest Atlantic Ocean, from the Grand Banks and northern Gulf of St. Lawrence south to Cape Hatteras, North Carolina.
Monkfish are primarily caught with bottom trawls and gillnets.
No true alternatives for monkfish.