Monkfish

▶ 3:36

Monkfish

The monkfish, known variously as the goosefish, anglerfish, or “allmouth,” is a large, ugly, benthic (bottom-dwelling) fish found in the coastal Atlantic area. Its size ranges up to about three feet, and its body is composed mainly of a huge, gaping mouth attached to a muscular tail. The monkfish is an anglerfish; its spine ends in a flexible, extensible cord which it dangles for use as a fishing lure.

            Along with the Atlantic monkfish, Lophius americanus, there is also a European version, L. piscatorius, which can be found in northern European waters. Both species are popular as food fish.

            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).

To clean the monkfish start by cutting off the side flaps, then skin the fish by freeing the skin with your knife until the point where the skin completely encircles the fish. From there you can just pull it off like a sock.

Next, remove the grey membrane from the surface of the fillet. Starting at the top of the fillet slide the knife under the membrane and work it around to the under side of the fillet and cut.

Remove the resulting flap. Flip it over and do the same starting from the tail end.

Fillet by running the knife down the line of the backbone.